Cranberry orange pecan bread is a delicious holiday quick bread. Topped with an orange glaze makes this is a special and delicious treat.

This quick bread is packed with cranberries and orange juice for a perfect balance of tart and sweet. A lovely bright and cheery quick bread. Makes a great gift for the holidays.

Slices of orange cranberry bread on a wood board next to cranberries.

Quick breads and loaf cakes are some of my favorite treats to bake. They take little time to put together and only require an icing glaze for a pretty and tasty finish.

What you’ll love about this recipe:

Easy to make – The only prep ingredient is the orange zest. Everything else is used straight from the pantry and refrigerator.
Perfect for the holidays – This is a pretty loaf bursting with red cranberries and chopped pecans. Perfect for gift giving.
No mixer required – A spoon or a silicone spatula and bowl will mix this quick bread with ease.
Enjoy a sweet and tart blended treat – This recipe uses fresh cranberries and orange juice for a delicious balance. Great for breakfast or a mid morning snack.

A quick bread on a board with an orange and cranberries.

Pro Tips

Use fresh cranberries – I like using fresh cranberries for the best results. They are large and bursting with a tart flavor. You can used dried cranberries but you’ll get a different result. I find that dried cranberries aren’t as tart and since they’re dried are quite small.
Slice the cranberries in half – Since the cranberries are tart, I like to cut them in half so there is a nice balance of tart and sweet in every bite.
Coat the cranberries with flour – To prevent the cranberries from sinking in the batter, toss the cranberries in one tablespoon of all-purpose flour.
Don’t skip the orange zest – The orange zest adds a bunch of orange flavor to this quick bread. It’s really pretty, too. Use a microplane to remove the zest from one orange. Check out my lemon raspberry muffins recipe for tips on how to use a microplane to zest citrus fruit.

Ingredients Needed

all purpose flour
baking powder
baking soda
salt
orange zest
granulated sugar
buttermilk
egg
vegetable oil
orange juice – freshly squeezed or bottled
fresh cranberries
pecans

Close up of slices of cranberry bread with whole cranberries above it.

How To Make Cranberry Orange Pecan Bread

Quick breads are simple to mix and this recipe is no exception. The only prep is to zest a large orange, slice the cranberries and chop the pecans. Then all you do is add ingredients and stir. So very easy.

See the recipe card for the complete instructions.

Four steps to adding the ingredients to a bowl for orange cranberry bread.

Mix the buttermilk, egg, vegetable oil, granulated sugar, orange juice and vanilla extract together in a large bowl.
Add the whisked dry ingredients to this mixture. Stir till combined.
In a small bowl, toss the fresh sliced cranberries in one tablespoon of flour to coat.
Add the cranberries and pecans to the batter.

The number five next to cranberry orange bread batter in a bowl with a spatula.

Fold the sliced cranberries and chopped pecans into the batter till combined.

The number six next to a loaf pan filled with quick bread batter.

Pour the batter into a greased 9 x 5 inch loaf pan. Bake at 350℉ for 50 minutes or until done.

Adding The Glaze

This quick bread uses a simple glaze of orange juice and powdered sugar. The orange juice adds just the right amount of flavor to this glaze.

Mix two tablespoons of orange juice to one cup of powdered sugar in a small bowl. You may need another tablespoon of orange juice to get the glaze to drizzling consistency. Once you have the glaze prepared, slowly drizzle over the cooled bread with a spoon. Pool it over the top and watch it drip down the sides. So, pretty to see. And it’s done.

Allow the icing to dry before slicing the bread.

How To Store Cranberry Orange Pecan Bread

Once completely cooled, store in an airtight container at room temperature for up to three days.
This bread can also be frozen for up to three months. Wrap the bread in plastic wrap then place in a freezer bag. Be sure to label and date the freezer bag.