Festive Cranberry Pecan Quick Bread with Rosemary and Orange Zest

The first time I ever had a slice of proper cranberry bread, I was at my Aunt Carol’s annual Christmas Eve party. Her house always smelled like pine needles and sugar cookies, and her buffet table was a sight to behold. Tucked between the honey-glazed ham and the Jell-O salad was this gorgeous, festive loaf studded with bright red cranberries and toasty pecans. One bite, and I was completely smitten.

It was a classic, a perfect blend of sweet and tart that I looked forward to every year. But you know me, I can never leave well enough alone. A few years ago, I was trimming the rosemary bush in my herb garden, and the woody, fragrant scent filled the air. A little lightbulb went off in my head. What if I added that earthy, pine-like flavor to the sweet and zesty world of my favorite holiday bread?

That’s how this Rosemary Infused Cranberry Pecan Quick Bread was born. It’s my little twist that takes a beloved classic and turns it into something truly special. The rosemary-infused butter adds a subtle, savory depth that perfectly complements the tart cranberries and bright orange zest. It’s the kind of flavor that makes people pause, take another bite, and ask, “What is that? It’s amazing!”

This Cranberry Pecan Quick Bread is now my go-to for holiday gatherings, neighbor gifts, and cozy winter mornings. It’s simple to make, but the flavor is anything but.

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Why This Cranberry Pecan Quick Bread Recipe Works

Quick breads have been a staple in American kitchens for generations, especially around the holidays. They get their name because they’re leavened with baking powder or baking soda instead of yeast, so there’s no waiting around for dough to rise. It’s a wonderfully simple and forgiving type of baking that delivers comforting, delicious results every single time. The combination of cranberry, orange, and nuts is a timeless classic for a reason. The tartness of the cranberries cuts through the sweetness of the bread, the orange zest adds a bright, citrusy perfume, and the pecans provide a buttery crunch.

It’s a beautiful symphony of flavors, but my little secret ingredient is what really makes this Cranberry Pecan Quick Bread sing. It’s the fresh rosemary. I know it might sound a little unusual to put a savory herb in a sweet bread, but trust me on this one. By gently infusing the melted butter with finely chopped rosemary, we weave a subtle, aromatic, and slightly woodsy note throughout the entire loaf. It doesn’t overpower the other ingredients, it enhances them. The rosemary creates this incredible depth of flavor that balances the sweetness and makes the whole bread feel more sophisticated and memorable.

Beyond the rosemary, this recipe is built on a solid foundation. Using both granulated and brown sugar gives it a complex sweetness and extra moisture. The buttermilk creates a wonderfully tender crumb, while the turbinado sugar topping provides a delightful, crunchy crust that contrasts perfectly with the soft interior. Every element works together to create a loaf that is moist, flavorful, and absolutely irresistible. It’s a familiar comfort with an elegant twist that will impress everyone.

Ingredients for Cranberry Pecan Quick Bread

What I love about this recipe is how it uses simple, easy to find ingredients to create something that tastes truly special. The magic is in the combination and, of course, that one little twist. Here’s exactly what you’ll need to make this incredible Cranberry Pecan Quick Bread in your own kitchen.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter
• 1 tbsp fresh rosemary, finely chopped, divided
• 1 large egg, lightly beaten
• 3/4 cup buttermilk
• 1 tsp vanilla extract
• Zest of 1 large orange
• 1 1/2 cups fresh or frozen cranberries
• 1 cup pecans, toasted and coarsely chopped
• 2 tbsp turbinado sugar

The true star of this recipe is the fresh rosemary. Please use fresh if you can. Dried rosemary has a much stronger, more brittle flavor and won’t infuse the butter in the same delicate way. Finely chopping it is key to releasing its essential oils and distributing that lovely aroma throughout the bread.

For the cranberries, either fresh or frozen will work perfectly without any need to thaw the frozen ones. Just toss them right into the batter. As for the pecans, toasting is a step you don’t want to skip. It only takes a few minutes in a dry skillet or the oven, but it deepens their nutty flavor and makes them extra crunchy. And finally, don’t skimp on the orange zest. Using a microplane to get just the bright orange outer layer, avoiding the bitter white pith, will give your bread the freshest citrus perfume imaginable.

Step-by-Step Instructions For Making Cranberry Pecan Quick Bread

Making this bread is a wonderfully simple process. Just follow these steps, and you’ll have a warm, fragrant loaf cooling on your counter in no time. The most important thing to remember with any quick bread is not to overmix the batter. A gentle hand is the key to a tender crumb.

1. Preheat Oven and Prepare Your Pan

First things first, get your oven preheating to 350°F (175°C). You want it nice and hot and ready to go when your batter is mixed. Proper pan preparation is crucial for getting your beautiful loaf out in one piece. I use a standard 9×5 inch loaf pan. Grease it thoroughly with butter or baking spray, then dust it with a light coating of all-purpose flour. Tap out any excess flour. This creates a non-stick barrier that ensures a clean release every time.

2. Whisk the Dry Ingredients

In a large mixing bowl, combine the flour, both granulated and brown sugars, baking powder, baking soda, and salt. Use a whisk to mix them together thoroughly for about 30 seconds. This step is more important than it seems because it evenly distributes the leavening agents, which means your bread will rise evenly without any dense spots.

3. Infuse the Butter with Rosemary

Here comes my favorite part. In a small saucepan, melt the stick of unsalted butter over low heat. Once it’s fully melted, take it off the heat and stir in 2 teaspoons of your finely chopped fresh rosemary. Let it sit for a few minutes. This allows the heat from the butter to gently coax out the oils from the rosemary, infusing the fat with its incredible aroma.

4. Combine the Wet Ingredients

In a separate, medium-sized bowl, you’ll mix the rest of your wet ingredients. Pour in the rosemary-infused butter. Add the lightly beaten egg, the buttermilk, vanilla extract, and the fresh orange zest. Whisk it all together until it’s well combined and smooth.

5. Mix Wet and Dry, But Don’t Overdo It!

Now, pour the wet mixture into the large bowl with the dry ingredients. Using a rubber spatula, gently fold everything together just until the flour is moistened. I can’t stress this enough, do not overmix. A few lumps in the batter are perfectly fine, in fact, they’re a sign you’re doing it right. Overmixing develops the gluten in the flour and will result in a tough, dense bread.

6. Fold in the Goodies

Gently fold in your fresh or frozen cranberries and the toasted, chopped pecans. Use that same gentle folding motion, just a few turns until they are evenly distributed throughout the batter. This helps prevent the fruit and nuts from getting smashed or breaking apart.

7. Pour Batter into the Pan

Carefully pour the thick batter into your prepared loaf pan. Use your spatula to spread it evenly, making sure it gets into the corners. The batter will be quite thick, so it won’t level itself out.

8. Create the Crunchy Topping

In a small bowl, mix together the remaining 1 teaspoon of chopped rosemary and the 2 tablespoons of turbinado sugar. Sprinkle this mixture evenly all over the top of the batter. The turbinado sugar has large crystals that won’t melt completely, creating a wonderfully sweet and crunchy crust as the bread bakes.

9. Bake to Golden Perfection

Place the loaf pan on the center rack of your preheated oven. Bake for 55 to 65 minutes. Ovens can vary, so start checking around the 55 minute mark. The bread is done when it’s a deep golden brown and a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.

10. Cool Completely Before Slicing

Let the bread cool in the pan on a wire rack for about 15 minutes. This allows it to set up a bit. Then, carefully run a knife around the edges and invert the loaf onto the wire rack to cool completely. As tempting as it is to slice into it while it’s warm, please wait. Letting it cool all the way ensures clean slices and prevents the bread from being gummy.

How To Serve Cranberry Pecan Quick Bread

One of the best things about this Cranberry Pecan Quick Bread is its versatility. It’s just as welcome on a holiday brunch table as it is with a cup of afternoon tea. The complex flavors from the rosemary, orange, and tart cranberry mean it can be dressed up or enjoyed simply on its own. There really is no wrong way to serve it, but I certainly have a few favorite methods that I think you’ll love.

For a simple, comforting treat, nothing beats a thick slice served slightly warm. You can pop it in the microwave for about 10 seconds or toast it lightly. A generous pat of good quality salted butter melting into the nooks and crannies is pure heaven. The saltiness of the butter plays beautifully against the sweet and tart flavors of the bread. It’s simple, classic, and lets the bread’s unique flavor profile truly shine. This is how I most often enjoy it with my morning coffee.

If you want to get a little fancier, here are some other delicious ideas:

• With a Spread: Elevate a simple slice by serving it with a flavorful spread. A tangy cream cheese, especially one whipped with a little orange zest, is a fantastic pairing. You could also serve it with a dollop of mascarpone, clotted cream, or even a drizzle of local honey or maple syrup.
• Holiday Brunch Star: Make this bread the centerpiece of a festive brunch. Arrange slices on a platter alongside fresh fruit, a selection of cheeses, and maybe some savory egg dishes. Its beautiful, jewel-toned appearance makes it a natural star.
• Decadent French Toast: Use day-old, thick slices of the bread to make the most incredible French toast you’ve ever had. The sturdy bread holds up well to the egg custard, and the cranberries and pecans get beautifully caramelized in the pan. Serve with a dusting of powdered sugar and a side of maple syrup.
• As a Dessert: Don’t relegate this bread to just breakfast. A slice can be a wonderful light dessert. Try warming it up and serving it with a scoop of vanilla bean ice cream or a spoonful of lightly sweetened whipped cream.

No matter how you choose to serve it, this bread is sure to be a hit. It’s a wonderful gift to bring to a host or to share with friends and neighbors during the holidays, beautifully wrapped in parchment paper and tied with a festive ribbon.

How To Store & Reuse Cranberry Pecan Quick Bread Leftovers

If you find yourself with leftovers of this delightful bread, which isn’t always a given in my house, storing it properly will keep it fresh and delicious for days. Quick breads are quite moist, so they hold up very well. And if it does start to get a little dry after a few days, there are some wonderful ways to give it a second life. The key is to protect it from air, which is the enemy of any baked good.

Once the loaf has cooled completely, which is a very important first step, you have a few options for storage depending on how long you need to keep it. Make sure you don’t wrap it while it’s still warm, as the trapped steam will make the crust soggy. I usually slice off what we’ll eat right away and store the rest of the loaf whole to maintain its moisture.

Here are the best ways to store your Cranberry Pecan Quick Bread:

• At Room Temperature: For short term storage, this is the best method. Tightly wrap the loaf or individual slices in plastic wrap or aluminum foil. You can also place it in a large zip-top bag or an airtight container. It will stay fresh and moist on your counter for up to three days.
• In the Refrigerator: While you can store it in the fridge, I generally don’t recommend it unless your kitchen is very warm. Refrigeration can actually dry out baked goods faster. If you do choose to refrigerate it, make sure it is wrapped very well. It will last for about a week this way.
• In the Freezer: This is my go-to for long term storage. For the best results, wrap the entire loaf or individual slices first in plastic wrap, then a layer of aluminum foil. Place the wrapped bread in a freezer-safe bag. It will keep beautifully for up to three months. When you’re ready to enjoy it, you can thaw it at room temperature or toast slices directly from the freezer.

If your bread does happen to get a bit stale, don’t you dare throw it out. Stale bread is perfect for making crunchy, flavorful croutons for a holiday salad, cubing up for a spectacular bread pudding, or turning into the base for a festive trifle. A quick toast in a pan with a little butter can also revive a slightly dry slice beautifully.

Substitutions & Variations For Cranberry Pecan Quick Bread

A great recipe is like a good blueprint, it gives you a solid structure to build upon. While I think this Cranberry Pecan Quick Bread is perfect just the way it is, I always encourage a little creativity in the kitchen. If you have dietary restrictions, are missing an ingredient, or just want to experiment with different flavors, this recipe is quite adaptable. Just remember that changing ingredients can alter the texture and baking time, so keep a close eye on it.

The nuts and fruit are the easiest places to start experimenting. If pecans aren’t your favorite, feel free to swap them out. Toasted walnuts would be a classic and delicious substitution, offering a slightly more earthy flavor. Toasted almonds or even pistachios would also work wonderfully. If you have a nut allergy, you can simply omit them or replace them with something like pumpkin seeds or sunflower seeds for a bit of crunch.

Here are some other fun and delicious variations to try:

• Different Fruits: If you don’t have cranberries, you could use chopped fresh apples, dried apricots, or even dried cherries. If you use dried fruit, you might want to soak it in warm water or orange juice for about 15 minutes to plump it up first.
• Flavor Swaps: The orange and rosemary combination is divine, but you could try other pairings. Lemon zest would be a lovely, brighter alternative to orange. As for the herb, fresh thyme has a similar woodsy quality that would also complement the fruit nicely.
• Sweet Add-ins: For a more decadent loaf, consider folding in about a cup of white chocolate chips or some finely chopped crystallized ginger. The creamy sweetness of white chocolate with the tart cranberries is a truly winning combination.
• Dietary Adjustments: To make this dairy-free, you can substitute the unsalted butter with a high-quality plant-based butter and use a non-dairy buttermilk substitute (3/4 cup of almond or soy milk mixed with 3/4 tablespoon of lemon juice or vinegar). For a gluten-free version, a good 1-to-1 gluten-free baking flour blend should work, though the texture may be slightly different.

Don’t be afraid to make this recipe your own. That’s the joy of home baking, after all. Taking a recipe and tweaking it to fit your family’s tastes is one of the most rewarding things a cook can do. Just have fun with it.

5 FAQs About Cranberry Pecan Quick Bread

Here are some straightforward answers to the most common questions I receive about this Cranberry Pecan Quick Bread recipe. Hopefully, these tips will help ensure your loaf comes out perfectly every single time you bake it.

Why did my Cranberry Pecan Quick Bread sink in the middle?

Oh, the dreaded sunken center. It’s a common issue with quick breads, and there are a few usual suspects. The most likely culprit is underbaking. The outside of the bread might look perfectly golden brown, but the inside hasn’t had enough time to set. When you pull it out too soon, the unstable structure collapses under its own weight as it cools. Always, always do the skewer test. Insert it deep into the center of the loaf, and if it comes out with wet batter on it, it needs more time, even if it’s past the recipe’s recommended baking window. You can tent the top with foil if it’s getting too dark.

Another potential cause is overmixing the batter. When you mix flour with liquid, you develop gluten. A little gluten provides structure, but too much creates a tough, dense bread that can rise up quickly in the oven and then fall dramatically. Remember to mix just until the dry ingredients disappear. Lastly, check your leavening agents. If your baking powder or baking soda is old or expired, it won’t have the power to lift the heavy batter properly, which can also lead to a sad, sunken loaf.

Can I use dried cranberries in this Cranberry Pecan Quick Bread recipe?

Yes, you certainly can use dried cranberries if that’s what you have on hand. They will give the bread a slightly different texture and a sweeter, more concentrated cranberry flavor compared to the bright tartness of fresh or frozen ones. Because they are dehydrated, they can sometimes absorb moisture from the batter, which might make the final bread a little drier. To prevent this, I highly recommend plumping them up before you add them to the batter.

It’s a simple extra step. Just place the dried cranberries in a small bowl and cover them with hot water, or even better, warm orange juice to enhance the citrus flavor. Let them soak for about 15 to 20 minutes, then drain them well and pat them dry before folding them into your batter. This rehydrates the fruit, making it juicier and ensuring it doesn’t steal moisture from your lovely, tender crumb. You can use the same amount, 1 1/2 cups, as the recipe calls for.

How do I prevent the cranberries and pecans from sinking to the bottom of my quick bread?

This is a great question, and there’s a classic baker’s trick that works like a charm. The reason heavy add-ins like fruit and nuts sometimes sink is that the batter isn’t quite thick enough to suspend them as it bakes. The solution is to give them a little something to cling to. Before you fold the cranberries and pecans into the wet batter, toss them in a separate small bowl with a tablespoon of the measured dry flour mixture from your recipe.

This light coating of flour creates a bit of friction and helps the pieces grip the batter around them, preventing them from taking a nosedive to the bottom of the pan. Just make sure every piece is lightly dusted before you gently fold them into the batter at the very end of the mixing process. This simple step ensures you get a beautiful distribution of cranberries and pecans in every single slice of your delicious Cranberry Pecan Quick Bread.

Is it necessary to toast the pecans for this Cranberry Pecan Quick Bread?

I would say that while it’s not technically “necessary” in the sense that the bread will fail without it, it is a step I very, very strongly recommend you don’t skip. Toasting nuts is a transformative process that has a huge impact on both their flavor and their texture. Raw pecans are perfectly fine, but they can be a bit soft and their flavor is quite mild. When you toast them, the heat draws out their natural oils, deepening their flavor into something much richer, nuttier, and more complex.

Toasting also completely changes the texture. It makes them significantly crunchier, which provides a wonderful textural contrast to the soft, tender crumb of the quick bread. It only takes a few minutes. You can either spread them on a baking sheet and toast them in your 350°F oven for about 5 to 7 minutes, or you can toast them in a dry skillet over medium heat, stirring frequently, until they become fragrant. Trust me, this small step offers a massive flavor payoff.

Can I make this Cranberry Pecan Quick Bread into muffins?

Absolutely! This recipe adapts beautifully into muffins, which are perfect for grab and go breakfasts or for serving a crowd without the fuss of slicing. The batter is the perfect consistency for it. To make muffins, you would prepare the batter exactly as directed in the recipe. Then, instead of pouring it into a loaf pan, you would line a standard 12 cup muffin tin with paper liners or grease it well.

Divide the batter evenly among the muffin cups, filling each one about two thirds to three quarters full. Don’t forget to sprinkle the rosemary-turbinado sugar mixture on top of each muffin before baking. The biggest change will be the baking time. Muffins bake much faster than a large loaf. Start checking them around the 20 minute mark. They’re done when they are golden brown and a toothpick inserted into the center of a muffin comes out clean. The recipe should yield about 12 to 14 standard-sized muffins.

Try These Recipes Next

If you loved the festive flavors in this bread, you’ll definitely want to explore some of my other favorite cranberry recipes.

• Cranberry Muffins with Rum Pecan Streusel: These muffins take cranberries to the next level with a buttery, boozy streusel topping that is absolutely to die for.
• Cranberry Walnut Muffins: A classic and wholesome combination, these muffins are packed with flavor and perfect for a quick breakfast.
• More Cranberry Breakfast Recipes: Looking for even more ways to start your day with this tart and tasty fruit? This roundup has you covered with tons of delicious ideas.

I hope you enjoy baking and sharing these recipes as much as I do.