This festive loaf needs no yeast and no rising time. It is a quick bread leavened with baking powder and baking soda, stirred together in two bowls.
Fresh or frozen cranberries and half the pecans go into the batter; once the loaf has cooled completely it gets a simple orange glaze, the rest of the pecans and a little orange zest.
How to Make It
Oven to 350°F, loaf pan lined
Heat the oven to 350°F. Grease and line a 9-by-5-inch loaf pan.
Dry and wet mixtures whisked separately
Whisk the flour, baking powder, baking soda and salt. In another bowl whisk the sugar, eggs, melted butter, 1/2 cup orange juice, half the orange zest and the vanilla.
Folded together with cranberries and half the pecans
Fold the dry ingredients into the wet just until combined, then fold in the cranberries and half the pecans.
Baked 50 to 60 minutes and cooled
Bake 50 to 60 minutes, until golden and a tester in the centre comes out clean. Cool completely.
Orange glaze, pecans and zest
Whisk the powdered sugar with the glaze orange juice, drizzle it over the cooled loaf and finish with the remaining pecans and orange zest.
Ingredient Notes
- Fresh or frozen cranberries
- A cup and a quarter. Frozen berries do not need thawing.
- Chopped pecans
- Half a cup, divided between the batter and the top. Pecans are a tree-nut allergen.
- Orange juice and zest
- Half a cup of juice in the batter, a tablespoon and a half in the glaze, and a tablespoon of zest split between both.
Is the Loaf Done?
Start checking at 50 minutes with a tester in the centre of the loaf.
What does the tester show when you pull it out of the middle?
It comes out clean and the top is golden
Take the loaf out and let it cool completely in the pan before glazing.
It has wet batter on it
Bake another 5 minutes and test again, up to 60 minutes in total.
The egg batter must be fully baked through.
The top is dark but the centre is still wet
Lay a sheet of foil loosely over the top and keep baking.
Foil slows the browning while the middle finishes.
Why This Recipe Works
- Folding the dry ingredients in only until combined keeps the crumb tender rather than tough.
- Orange juice in the batter and zest in both batter and topping give two layers of orange flavour.
- Cranberries can go in straight from frozen, which keeps them from bleeding colour into the batter.
- Waiting until the loaf is completely cool stops the glaze from melting away.
Success Tips
- Let the melted butter cool slightly so it does not scramble the eggs.
- Toss the cranberries in a spoonful of the flour mixture to help them stay suspended.
- Test the very centre of the loaf; the top browns well before the middle is done.
Storage and Reheating
Refrigerate
Once glazed, keep the loaf covered at room temperature and slice as needed.
Frequently Asked Questions
Does this bread use yeast?
No. It is a quick bread raised with baking powder and baking soda, so there is no rising time.
How do I know the loaf is baked?
It should be golden and a tester pushed into the centre should come out clean.
Does it contain nuts?
Yes. Pecans go in the batter and on top; they are a tree-nut allergen.
Serving Ideas
Slice into ten pieces and serve on a board with a few fresh cranberries and orange slices alongside.
