• Cooking spray
  • 3/4 cup pecan halves, shells removed
  • 1/3 cup of whole cranberries
  • 1/2 cup unsalted butter, soft
  • 2/3 cup sugar
  • Zest from 1/2 an orange
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 1-1/4 cups unbleached all-purpose flour
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup of buttermilk

Cooking Instructions:

  1. Preheat the oven to 350 F.
  2. Lightly spray an 8 x 4-inch loaf pan with cooking spray.
  3. To a food processor insert a metal blade and pulse to coarsely chop pecan halves, and then add cranberries and continue to pulse.
  4. Now to a stand up mixer add butter, sugar, zest from an orange, eggs and vanilla.
  5. Now to a seprate bowl add flour, baking powder and salt.
  6. Add this flour mixture to the stand up mixer in 3 additions.
  7. Add buttermilk in 2 additions.
  8. Now fold the cranberry and pecan mixture into the batter.
  9. Transfer batter to prepared pan.
  10. Bake until golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
  11. Cool in pan on a wire rack.