Cranberry-Pecan Bread

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Thanksgiving Favorites

Rated: 5 stars out of 5Rate itRead users' reviews (39)

RECIPE
COMMENTS & REVIEWS(39)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
1 loaf

Times:

Prep: 25 min
Inactive Prep: 30 min
Cook: 1 hr 20 min
Total:: 2 hr 15 min

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Ingredients

1/2 cup orange flavored liqueur
1/2 cup sugar
1/4 cup water
1/2 teaspoon whole cloves
1 cinnamon stick, halved
1 1/2 cups fresh cranberries (or defrosted if frozen)
3/4 cup dark brown sugar
1 stick unsalted butter, at room temperature
2 large eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup fresh orange juice
1 cup chopped, toasted pecans
1 teaspoon orange zest
1 teaspoon vanilla

Directions

In a saucepan, combine the orange liqueur, sugar, water, cloves, and cinnamon stick and bring to a boil. Stir to dissolve the sugar. Add the cranberries. Reduce the heat to a simmer and cook until the berries burst, about 8 minutes. Remove from the heat and let the berries cool in the liquid. Remove the cinnamon stick and cloves and discard.

Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan.

In a mixer bowl, using the mixer on high speed (or using a hand mixer), cream the sugar and butter. Add the eggs and beat until light and fluffy. Into a bowl, sift together the flour, baking soda, cinnamon, and salt. In a small bowl, combine the buttermilk and orange juice. Alternately add the dry ingredients and buttermilk mixture to the creamed butter, beating after the addition of each. Fold in the reserved cranberry mixture, pecans, orange zest and vanilla. Pour into the prepared loaf pan. Bake until a tester comes out clean, 55 to 60 minutes.

Turn out onto a wire rack to cool. Serve warm or at room temperature. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze for up to 2 weeks.)

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Comments & Reviews

recipe Cranberry-Pecan Bread
Claire Decatur, GA 12-18-2009
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Makes a great holiday gift!
Rated: 5 stars out of 5

I made this incorporating some of the advice of other reviewers (added more cranberries) but I divided it into four mini loaf... pans. It filled them perfectly. Yay!Read more
recipe Cranberry-Pecan Bread
Jennifer Nashville, TN 11-23-2009
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Beautiful and delicious
Rated: 5 stars out of 5

The only substitution I made was walnuts for pecans because that was all I had (I also did not toast them). Other than that,... I followed the recipe exactly. For those of you who had trouble, did you drain the liquid from the cranberries before adding them to the batter? If you drain them, you get a beautiful loaf (I've never seen quickbread rise like this one!). It's delicious too--my husband can't stop eating it!Read more
recipe Cranberry-Pecan Bread
Kim gloucester, VA 12-20-2008
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yummy
Rated: 5 stars out of 5

I made this following some of the suggestions in the comments section. I used the mini loaf pans and gave away some as early... christmas presents to my coworkers. I plan to make more...but I may do muffins this time as it seems more like a breakfast bread. I also think it needs some type of glaze on the top...maybe cranberry juice, grand marnier, brown sugar and butter. Read more
recipe Cranberry-Pecan Bread
Kelly West Bend, WI 11-28-2008
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Bread That Would Make Grandma Proud
Rated: 5 stars out of 5

Let me start with a disclaimer: I don't bake. At all. But this year, I found myself in a position to have to cook for a... family of 15 for Christmas Eve. I wanted to impress, since over half of the attendees are my in-laws, so I searched for something "special" that reminded me of my late grandmother's wonderful breads, and came upon this recipe. Let me tell you, my only "complaint" is that the recipe makes enough batter for 2 loaves! I made the bread exactly as specified, but substituted walnuts for the pecans, and it came out beautifully! I couldn't find cheesecloth in my little central Wisconsin town, but found that a teaball worked wonders with the cloves. This is a simple, delicious bread with a wonderful flavor (my husband and I sampled some) that freezes devinely. I can't wait to pull this out to serve to my family! Thanks, Emeril, for such a fantastic recipe!Read more
recipe Cranberry-Pecan Bread
Joy Dedham, MA 11-14-2008
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Crantastic Bread!!!
Rated: 5 stars out of 5

I read all the reviews before I baked this bread. I followed some of Rose Anns advice which definately remedied the problems... people seem to be experiencing. I put the cloves in cheesecloth so I didn't have to fish them out. Increased to 2 cups of cranberries, used 1/4 cup Orange Amaretto, and I added 1 1/2 t. Baking Powder and I did NOT toast the pecans. I also sprinkled pecans on the tops before baking. It baked perfectly at 1 hour and 20 minutes.Also, the cranberries did cook about 20 minutes and I added a handful of whole cranberries and set aside to colo. It is an scrumptious bread, cuts beautifully and tastes great! My family LOVED IT for breakfast, snack and dessert! I baked it in a large stone loaf pan and it was gorgeous when sliced. I will definately make several mini loaves for Christmas gifts this year! Thanks Emeril!!Read more
recipe Cranberry-Pecan Bread
Shannon Williamsburg, VA 10-22-2008
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Taste good but doesnt look pretty
Rated: 4 stars out of 5

I followed some other peoples suggestions (more cranberries less liquor) and this still turned out crispy on the outside and... soft in the center, and it fell immediately while cooling. It still tastes good just not as pretty as other breads!Read more