Winter holidays would not be the same without cranberries, oranges and pecans! For many years growing up, we would go to “the farm” (my precious Daddy’s parents farm, where he born) and pick up pecans that had fallen to the ground.
Hours were spent bending over or you may get lucky and find a gold mine, so to speak, and could sit while picking them up, checking them and dropping them in your bucket or sack. Cranberries came from the farmers market and oranges usually came from a family member’s trees or a trip to Florida. This Cranberry Orange Pecan Bread is all about spreading Holiday Cheer!
This Cranberry Orange Pecan Bread is a wonderful reminder of sweet years past, spent with precious parents and grandparents that have long ago passed on. Let’s bake a memory!
Cranberry Orange Pecan Bread
- 2 cups all purpose flour
- 1 cup sugar
- 1 – 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 stick butter or margarine
- zest from 1 SunKist Orange
- 2 eggs, beaten
- 3/4 cup juice from Sunkist Oranges,, 2 or 3 large
- 1 to 1 1/2 cups cranberries, chopped..measure before chopping
- 1 cup pecan halves, chopped…measure before chopping
- 1 cup Sunkist orange, chopped fine
Whisk together 1 3/4 cups flour, orange peel, baking powder, baking soda and salt. Cut butter in with pastry blender, forks or in food processor until it looks like sand. Do not over mix. Stir together orange juice and eggs. Add to dry ingredients. Toss pecans and orange in remaining 1/4 cup flour. Fold in cranberries, oranges and pecans. Pour into a greased, homemade cake release, and floured 9×5 loaf pan. Bake in preheated 350 degree F oven , 45 to 55 minutes. Run knife around edges, let cool 10 minutes in pan and take out to cool on rack.