Cranberry Orange Pecan Bread

By SallySmo

Ingredients

• 3 1/2 cups (1 pound, 1 1/2 ounces) all-purpose flour, plus more for the pans
• 1 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1 1/4 cups (10 fluid ounces) buttermilk
• Zest and juice from one large orange, (about 1 1/2 tablespoons zest plus 1/4 cup juice)
• 1/2 teaspoon vanilla extract
• 2 1/4 cups (15 3/4 ounces) granulated sugar
• 3/4 cup (6 fluid ounces) vegetable oil or canola oil, plus more for the pan
• 3 large eggs, lightly beaten
• 1 3/4 cups cranberries, fresh or frozen (do not thaw if frozen cranberries)
• 1/2 cup (1 3/4 ounces) pecans, lightly toasted and coarsely chopped

Preparation

Step 1

1. Preheat the oven to 350°F (175°C). Lightly oil and flour two 9-by-5-inch loaf pans.

2. Measure the flour, salt, and baking soda into a bowl and whisk to combine. Set aside.

3. Whisk together the buttermilk, orange zest and juice, and vanilla. Set aside.

4. Using a stand mixer with the paddle attachment, beat the sugar and oil on medium-high speed until thoroughly combined. The mixture will seem somewhat sandy. Reduce the speed to low and slowly pour in the eggs. Increase the speed to medium and continue to mix for 2 minutes. Reduce the speed to low again and add 1/3 of the flour mixture, mixing just until incorporated. Increase the speed to medium and mix for 1 minute. Add half of the buttermilk mixture and mix briefly to incorporate. Repeat with the remaining buttermilk mixture and the remaining dry ingredients, beginning and ending with the flour mixture, scraping the sides of the bowl as necessary.

5. Gently fold the cranberries and pecans into the batter by hand. Divide the batter evenly between the prepared pans. Each pan should be slightly more than half full.

6. Bake the cranberry-orange pecan bread for 60 to 75 minutes, rotating the pans every 20 minutes or so. When done, the loaves will be golden brown with cracked tops and a skewer inserted in the center will come out clean.