Citrus Pecan Cranberry Loaf

1. Oven Setup

Preheat your oven to 375 degrees Fahrenheit and position the rack in the middle. Grease the bottom of a 9 x 5-inch loaf pan with extra melted butter.

2. Citrus Buttermilk Blend

In a small bowl, whisk together the orange juice, grated orange zest, buttermilk, 6 tablespoons of melted butter, and the lightly beaten egg until well combined.

3. Dry Mix Mastery

In a large bowl, vigorously whisk together the flour, sugar, salt, baking powder, and baking soda.

4. Gentle Fusion

Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold together until just moistened, being careful not to overmix. With the same gentle care, fold in the coarsely chopped cranberries and toasted pecans.

5. Into the Pan

Scrape the batter into the prepared loaf pan, smoothing the top with the rubber spatula to ensure an even spread into the corners.

6. Initial Bake

Place in the preheated oven and bake for 20 minutes.

7. Temperature Adjustment

Lower the heat to 350 degrees Fahrenheit and continue baking until the loaf turns golden brown and a toothpick inserted into the center comes out clean, approximately 45 minutes more.

8. Rest and Cool

Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack. Let it further cool for at least 1 hour before slicing and serving.