Chocolate Cranberry Quick Bread with Pecans

Quick Bread with Cranberries, Chocolate and Pecans on a serving plate.

5 from 1 vote

Chocolate Cranberry Quick Bread with Pecans

Chocolate Cranberry Quick Bread with Pecans comes together quickly, and it's chock full of creamy, chewy and crunchy ingredients. It's perfect for to serve for all of your autumnal gatherings.

Prep Time10

Cook Time1

Total Time1 10

Course: Yeast and Quick Breads

Cuisine: American

Servings: loaf

Calories: 0kcal

Author: Renee Goerger

Ingredients

½ cup butter softened to room temperature (1 stick)
½ cup packed brown sugar
½ cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
½ cup evaporated milk
2 cups all-purpose flour
1 teaspoon kosher salt
1½ teaspoons baking powder
1 teaspoon baking soda
½ cup semi-sweet chocolate chips
½ cup cried cranberries
½ cup chopped pecans

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Instructions

Preheat oven to 350 degrees.
Prepare a loaf pan by spraying with baking spray. Set aside.
Cream the butter, brown sugar and granulated sugar in a stand mixer (with the paddle attachment), or in a large bowl with a hand mixer.
Add the egg, vanilla, and evaporated milk to the creamed butter and sugar mixture and blend on low to incorporate.
In a medium bowl, whisk together the all-purpose flour, salt, baking powder and baking soda.
Add the dry ingredients into the wet ingredients and slowly blend until the mixture is completely blended (scraping down the sides as needed).
Add the chocolate chips, cranberries and chopped pecans to the batter and stir well to combine.
Evenly spoon the batter into the prepared loaf pan.
Bake in a preheated oven for 50-60 minutes, or until a toothpick in the center comes out clean.
Remove the pan to a cooling rack for 15 minutes. After 15 minutes turn the bread out of the pan and allow to cool completely before slicing and serving.

Notes

Tools and equipment:

Stand mixer OR large bowl and hand mixer.
Wooden spoon or spatula
cooling rack
8½ - 9" loaf pan
baking spray

Nutrition