4. Incorporate the Eggs
Add the eggs one at a time, mixing thoroughly after each addition.
This step helps create a silky, stable batter.
5. Mix Dry Ingredients Separately
In a medium bowl, whisk together the flour, baking powder, and salt.
Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
Do not overmix — it can make the loaf dense instead of tender.
6. Fold in the Cranberries and Pecans
Using a spatula, gently fold in the cranberries and pecans (if using).
Stir just enough to evenly distribute them without breaking up the fruit.
7. Bake the Loaf
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
If the top begins to brown too quickly, loosely cover it with foil for the last 15 minutes of baking.
8. Cool and Serve
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.
Slice once cooled and enjoy plain, glazed, or with a spread of butter.
Variations and Serving Ideas
Simple Glaze: Whisk together powdered sugar, milk, and a splash of vanilla or lemon juice, then drizzle over the cooled loaf.
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