Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Grease two 8x4 inch loaf pans and line them with parchment paper.
Mixing
- In a large bowl, whisk together the dry ingredients.
- In another bowl, mix together the wet ingredients until well blended.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the cranberries and pecans.
Baking
- Divide the batter evenly between the prepared pans.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pans for 10 minutes before transferring it to a wire rack.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for a week. This bread freezes beautifully!
