Christmas holiday bread with cranberries, cherries, pecans, and orange zest!

Photo: Randy Graham, Valley Vegetarian

Make these in mini-loaf pans. They make great stocking stuffers.

4 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 cups fresh cranberries (cut in half)
1 cup candied green cherries (cut in half)
1 cup pecans (chopped)
2 large eggs (room temp)
2 cups granulated sugar
2 cups buttermilk
2/3 cup vegetable oil
2 teaspoons vanilla extract
4 tablespoons orange zest

Preheat oven to 350 degrees. Prepare two 9×5 loaf pans with cooking spray. Dust with flour.

In a large bowl, mix together the flour, baking soda, salt, cranberries, cherries, and pecans until combined. Set aside.

In a medium bowl, whisk the eggs and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Do not overmix. Pour the batter into the prepared loaf pans.

Bake the bread for one hour, covering loosely with foil about halfway through to ensure even browning. To see if it is done, poke the center of the bread with a knife. If it comes out clean, the bread is done. If not, put it back in for another 3 minutes and check again. When done, remove from oven and allow bread to cool completely in the pan on a wire rack.

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Photo: Rqandy Graham, Valley Vegetarian

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Photo: Randy Graham, Valley Vegetarian

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