Ingredients:

  • 2 C (240 g) All-Purpose Plain Flour
  • 1½ tsp (7.5 g) Baking Powder
  • ½ tsp (2.5 g) Baking Soda (Bicarbonate of Soda)
  • ½ tsp (3 g) Fine Sea Salt
  • 1 tsp (5 g) Ground Cinnamon
  • ¼ tsp (1.2 g) Ground Nutmeg
  • ½ C (113 g) Unsalted Butter, softened
  • 1 C (200 g) Granulated Sugar
  • 2 large Eggs, room temperature
  • 1 tsp (5 ml) Pure Vanilla Extract
  • ½ C (120 ml) Buttermilk, full-fat
  • 1½ C (175 g) Fresh or Frozen Cranberries
  • 1 C (100 g) Pecans, coarsely chopped and lightly toasted
  • 1 Tbsp (15 g) Extra Flour (for tossing cranberries)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the loaf pan, or line it completely with parchment paper, leaving an overhang 'sling' for easy removal.
  2. Lightly toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside to cool completely.
  3. In a small bowl, toss the cranberries (do not thaw if frozen) with 1 Tbsp of extra flour. This prevents them from sinking.
  4. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
  5. In a large bowl (or stand mixer), beat the softened butter and granulated sugar until the mixture is light, pale, and fluffy (about 3–4 minutes). Scrape down the sides of the bowl.
  6. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  7. Add the dry ingredients and the buttermilk to the creamed mixture in alternating batches, beginning and ending with the dry mixture. Mix only until just combined; a few flour streaks are fine. Do not overmix.
  8. Gently fold in the flour-coated cranberries and the cooled toasted pecans using a rubber spatula, using minimal strokes.
  9. Scrape the batter into the prepared loaf pan and smooth the top. Place in the preheated oven.
  10. Bake for 60–65 minutes. Test for doneness by inserting a long wooden skewer or cake tester into the centre; it should come out clean or with a few moist crumbs attached.
  11. Let the loaf cool in the pan for 15 minutes, then lift the bread out using the parchment paper sling and transfer it to a wire rack to cool completely before slicing (about 30 minutes).
  12. Optional Glaze: If glazing, whisk ½ C (60 g) Confectioners' Sugar and 2 Tbsp (30 ml) Freshly Squeezed Orange Juice or Milk together until smooth. Drizzle over the completely cooled loaf just before serving.