Tuesdays with Dorie: Pecan Cranberry Loaf from Baking with Dorie

Dorie Greenspan's Pecan Cranberry Loaf from Baking with Dorie on a cutting board with a slice taken out of it.

This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Pecan Cranberry Loaf was one I definitely “played around” with 😉 Dorie calls this a sturdy loaf that travels and keeps well as well as being a candidate for toasting and serving with butter and jam.

I was making this for gluten-free friends so I used Bob’s Red Mill 1-to-1 Baking Flour (<<< affiliate link but it’s the best all-purpose baking blend I’ve used to date) and an oat milk, I’d been gifted (to make it dairy-free to boot!). I also used pumpkin seeds instead of pecans as Neil (who would be eating it too) is not a pecan fan. THEN I used dried cranberries instead of fresh/ frozen because that’s what I had on hand. I also didn’t use coriander (sorry, I don’t like it in baked goods, nor do I really like cardamom) and what I ended up with was excellent. Love a “play-aroundable” loaf!

Because I was using GF flour I was nervous about how long it would take to bake and how I would know. I ended up Googling “internal temperature for cakes” and learned that cakes like this are generally fully baked at around 200-210˚F so I got out my trusty digital probe thermometer (<<< again, affiliate link but if you don’t have one, you should!). The loaf ended up taking close to 80 minutes to bake completely.

This was really excellent – on its own, toasted and served warm with a scoop of ice cream. I’d make it again for sure!


Get the recipe for Pecan Cranberry Loaf on p 73 of Baking with Dorie or here.

Buy Baking with Dorie and join us baking through the book!

Baking with Dorie cover.


Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.

Then join us over on Tuesdays with Dorie and bake your way through the book!


Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from Blackwell’s and Bookshop.org. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!


Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.


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5 thoughts on “Tuesdays with Dorie: Pecan Cranberry Loaf from Baking with Dorie”

  1. What a beautiful loaf, and so interesting to hear about the playing around and how all that worked, I always learn things over here, such a bonus. Beautiful photo, shows off the texture of that loaf, so appealing.


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