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Homemade Cranberry Date and Pecan Quick Bread
Fresh cranberries, bursting with bright tartness, cut right through the natural caramel sweetness of dates in this tender loaf. Boiling the dates first creates a rich, moisture-packed base that keeps the crumb incredibly soft. You'll love the contrast of toasted pecans folded into the batter. It's a cozy, comforting bake that pairs beautifully with your morning coffee or afternoon tea.
Ingredients
- 1 package (10 ounces) chopped dates (2 cups)
- 6 tablespoons butter
- 2 cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, lightly beaten
- 1½ cups fresh or frozen cranberries, coarsely chopped
- 1 cup pecans, coarsely chopped
Instructions
- 1Bring 1 cup of water to a boil in a medium saucepan over high heat. Remove the pan from the heat and stir in the chopped dates and butter. Let the mixture sit for 30 minutes until it cools slightly. This softens the dates and creates a naturally sweet paste for the batter.
- 2Preheat the oven to 325°F and grease a 9 by 5-inch loaf pan.
- 3Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Use a fork to stir the lightly beaten egg into the cooled date mixture.
- 4Pour the date mixture, chopped cranberries, and pecans into the dry ingredients. Stir everything together just until the batter is evenly moistened. Don't overmix, or the bread will turn out tough.
- 5Transfer the batter into the greased loaf pan and spread it out in an even layer. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- 6Let the bread cool in the pan on a wire rack for 10 minutes. Turn the loaf out of the pan and let it cool completely on the wire rack before slicing. Slicing too early causes the warm loaf to crumble.
Notes
- Make ahead: Wrap the completely cooled loaf tightly in plastic wrap and freeze it for up to 1 month.
- Storage: Keep the baked loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Tip: Toss the chopped cranberries in a pinch of flour before folding them into the batter to prevent them from sinking to the bottom of the pan.