Cranberry-Pecan Bread
Show: Emeril LiveEpisode: Thanksgiving Favorites
Rate This RecipeRead users' reviews (34)
- Recipe categories: Dairy, Buttermilk, Fruit, Cranberry, Nuts,
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Total Reviews: 34
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By Grandmama5
Myrtle Beach, SC
on December 06, 2011
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Another "BAM" for Emeril! This is delicious.
His banana bread is also the best I have ever made.
Don't waste your time looking for any other receipe.
By carrie.rowley_1...
Temecula, CA
on November 27, 2011
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Excellent! I have made cranberry bread before but the first time for this recipe.....this will be my only recipe! The was nice and crunchy on the top and super moist in the middle. Made this in my 4 mini loaf pan and it was perfect for giving away. I made 1 adjustment and 1 addition:
Adjustment: I used orange juice instead of the liquor and increased the cranberries to 2 cups.
Addition: I sprinkled sugar on top before baking in the oven. It gave a nice sugar crust.
Yes, it is time consuming, but worth every minute. I don't know if it freezes well because there was none left to freeze. :-
By itbebeth
Fort Fun, CO
on June 14, 2011
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Amazing! Made 4 of these for mother's day this year and everyone loved them including me! Mom said she had a hard time getting her share because my dad ate almost all of it so I'm making him one tonight for father's day.
By jimo1944_12208015
banning, 43
on December 19, 2010
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Simply fantastic!!!! Light and moist yet holds together extremely well. Subtle flavors are perfectly blended and not overpowering. I used dried cranberries and soaked them in ornage juice overnight, drained off the juice and saved it, and them boiled them with other ingredients as directed. Then later in the directions I used that saved juice where it called for orange juice(I increased the cranberries to 2c. and used the sugar amts per receipe. The degree of sweetness was perfect. This is a winner!!!!!!!!!!!!!!!!!
By Aundi1
on December 14, 2010
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Made to give as a gift for my girlfriends who attended my recent brunch. Got RAVE reviews and requests afterward. Super good. Instead of making in a loaf pan, I made them in over-sized muffin tins and cooked them for a much shorter time frame, but the batter fit perfectly and made beautifully puffed muffins. The only complaint I have was trying to dig out all of the cloves. The cheese cloth-wrapped cloves is a great suggestion. However, if (like me you don't have cheese cloth, I highly suggest counting the number of cloves so that the same number of cloves come out as go in. Thanks for the recipe Emeril!!
By rauschenbergc_1...
Decatur, GA
on December 18, 2009
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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!
By jhopebe_7129328
Nashville, TN
on November 23, 2009
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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!
By backdrop69_3800380
gloucester, VA
on December 20, 2008
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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.
By kcholle_11353665
Port Washington, WI
on November 28, 2008
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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!
By joyousone0315
Dedham, MA
on November 14, 2008
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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!!