Cranberry Orange Pecan Quick Bread
This Cranberry Orange Pecan Quick Bread is made with whole-wheat flour, honey, and Greek yogurt. A little bit tart, a little bit sweet, it's the perfect way to kick off cranberry season!
Servings: 10 servings
- 1 ¼ cups white whole-wheat flour
- ½ cup all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. baking powder
- ½ tsp. salt
- ½ tsp. cinnamon
- zest of two oranges
- 6 tbsp. unsalted butter melted
- ½ cup plus 1 tablespoon honey
- ½ cup Greek yogurt
- ½ cup orange juice
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup fresh cranberries halved
- ½ cup chopped pecans toasted
Preheat oven to 325 degrees F. Generously butter (or spray with cooking spray) a 9x5-inch loaf pan; set aside.
In a large bowl, whisk together both flours, baking soda, baking powder, salt, cinnamon, and orange zest.
In a medium bowl, whisk together melted butter, honey, yogurt, orange juice, eggs, and vanilla.
Pour the wet ingredients into the dry and stir until barely combined. Gently fold in the cranberries and pecans. Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, until a tester inserted into the center comes out clean. If the top of the bread is browning too much, cover with foil for the last 10 minutes of baking. Cool bread in the pan for 10 minutes and then remove to a wire rack to cool completely before slicing and serving.
Serving: 1/10 loaf | Calories: 256kcal | Carbohydrates: 33g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 249mg | Potassium: 126mg | Fiber: 3g | Sugar: 16g | Vitamin A: 300IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com