Cranberry Orange Pecan Bread
Last August I found out that I am no longer allergic to pecans! Although I still sometimes get a little anxious eating them, it’s so fun to have another ingredient to bake with. One of my favorite ways to use them is in Cranberry Orange Pecan Bread. It’s a hearty, whole wheat loaf studded with pecans and dried cranberries with an essence of orange! It’s phenomenal toasted and topped with melty, local butter!
Tree-Nut Cross Contamination
When it comes to pecans, I still have to be very careful about my other nut allergies. Most tree nuts are all processed in the same factory, so a bag of pecans could easily be cross contaminated with cashews, pistachios, almonds, or any other nut. (Pecans are the only type I can have.) Thankfully, I found Bergeron which is a Louisiana-based company that only processes pecans. Even though I can’t go to a restaurant and confidently order a salad with them, I can still enjoy them in my Cranberry Orange Pecan Bread, knowing they came from a safe factory.
The recipe for Cranberry Orange Pecan Bread was adapted from a cranberry walnut bread recipe from Cook Nourish Bliss. One of the changes I made was using orange infused olive oil instead of plain. It totally adds a new dimension to the bread. The flavor is subtle, but adds a gentle sweetness and bright character. It’s an unusual ingredient, but you can buy it online from The Olive Sprig. This shop is based out of Cedarburg, WI, but I’ve also found the same oils in Door County and Janesville. If you don’t have orange olive oil readily available, try using some pure orange extract and/or zest.
I hope you enjoy this Cranberry Orange Pecan Bread! Let me know what you think in the comments below. Happy baking!
Related Recipes to Try
- Egg-Free Cranberry Orange Scones
- Sweet Potato Cranberry Muffins
- Vegan Cranberry Orange Muffins
- Vegan Blueberry Orange Bread
- Orange-Raisin Irish Soda Bread
Cranberry Orange Pecan Bread
- Stand mixer
- Dough hook
- Pastry cloth
- Bread lame
- ¾ cup warm water 105-115°F
- 1½ tsp active dry yeast
- 1 cup all purpose flour divided
- 2 cups white whole wheat flour
- ¼ cup raw honey or maple syrup
- 2 Tbsp orange infused olive oil
- ¾ tsp Celtic sea salt
- ½ tsp cinnamon
- ½ cup dried cranberries
- ½ cup pecans chopped
- In the bowl of a stand mixer, whisk the yeast and warm water. Then mix in ½ cup of all purpose flour and set aside for 10 minutes to proof the yeast.
- When the mixture is frothy, stir in the honey, orange infused olive oil, salt, and cinnamon.
- Using the dough hook attachment, turn the mixer to low speed and gradually add the remaining flour.
- Once the mixture forms a shaggy dough, let it keep kneading for 3-5 minutes until smooth. If not all the flour is able to be worked in, gradually add more water until it comes together. If the dough is too sticky, add a bit more flour.
- Remove the dough from the bowl and lightly coat the bowl in orange infused olive oil.
- Place the dough back into the bowl and cover with a clean tea towel. Set aside for 1½-2 hours in a warm place to rise. If your oven has a "proof" function, this is a great time to use it.
- When the dough has doubled in size, transfer it to a lightly floured work surface or pastry cloth. Knead in the cranberries and pecans.
- Form the dough into a ball and place it on a baking sheet lined with parchment paper and/or cornmeal.
- Dampen the tea towel and place it over the loaf for another 30-45 minutes. Preheat oven to 350°F.
- Use a bread lame or a sharp knife to score the bread. Either cut an "X" across the top, about an inch deep. This allows the bread to expand without cracking.
- Bake in the preheated oven for 35-45 minutes or until the top is golden brown and the loaf sounds hollow when tapped. Let cool before slicing to prevent it from drying out.