I haven't made this one but it is on my list to try.

Cranberry Pecan Loaf

I've tried other recipes from this site and they have all been good.

Ann

Here's another cranberry-pecan recipe, however, it's sourdough. More details on Breadtopia.com site.

Cranberry-Pecan Extraordinaire
(makes 1 loaf)

1/2 cup (2 1/2 oz.) whole wheat flour
2 1/2 cups (13 oz.) all purpose or bread flour
1 1/2 tsp. salt
1/2 cup dried sweetened cranberries
1/2 cup pecan pieces
1 1/2 cups purified water
1/4 cup sourdough starter or 1/4 tsp. instant yeast

(Read paragraph near top of page for instant yeast version of this recipe)

Combine the flours and salt
Mix the starter into the water until mostly dissolved
Mix the water/starter solution into the dry ingredients
Mix in the pecans and craisins
Cover bowl with plastic at let sit at room temperature for 18 hours
After 18 hours turn dough onto well floured surface and gently flatten enough to fold dough back onto itself a couple times to form a roundish blob. Note: This folding stage can be accomplished within the bowl, speeding up the process even further and leaving less of a cleanup.
Cover blob with plastic and let rest 15 minutes. During this rest period, coat a proofing basket or towel lined bowl with bran flakes.
Gently and quickly shape blob into an approximate ball and place in proofing basket or bowl.
Cover with a towel and let rise for 1-2 hours depending on room temperature.
As gently as possible, flip the dough into a Dutch oven or ceramic (e.g. La Cloche) baker preheated to 500F degrees and bake covered for 30 minutes. Remove cover and bake an additional 15 minutes at 450 degrees. See Great No-Knead Baking Techniques for more tips.
Allow bread to cool completely before slicing and eating. Warning: this most difficult step requires superhuman discipline and restraint.
You may have to adjust the baking times and temperatures to adapt to the various weights and materials of different baking containers.

Good luck finding your recipe. That happens to me all the time.

Loves2:

Here is one using Yeast
Recipe
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Related Recipes
Cranberry-Pecan Bread
Recipe by Maggie Glezer

Cranberry-Pecan Bread Recipe by Maggie Glezer Delicious, Quick Side Dishes
Buzz up! Cranberry-Pecan Bread ACTIVE: 1 HR TOTAL TIME: 6 HRS plus overnight rising SERVINGS: makes two 2-pound loaves
HEALTHYMAKE-AHEADVEGETARIANIngredients
3 1/3 cups all-purpose flour, plus more for kneading
3 1/3 cups white whole wheat flour, preferably King Arthur brand
1 tablespoon instant dry yeast
4 teaspoons fine table salt
1 1/2 cups dried cranberries (7 ounces)
2 cups pecan halves (7 ounces)
Vegetable oil
Directions
1.In a bowl, combine both flours with the yeast. Add 3 1/4 cups of warm water and stir until a soft dough forms. If the dough is too stiff, add 2 more tablespoons of warm water. Let the dough rest for 15 minutes.
2.Scrape the dough onto a lightly floured surface. Knead and work the dough until smooth but still very sticky, about 5 minutes. Flatten the dough and sprinkle it with the salt; knead until the salt is evenly incorporated, about 5 minutes. The dough will tighten slightly. Flatten the dough and scatter the cranberries and pecans on top. Fold the dough over the fruit and nuts and knead them in. Lightly oil the bowl, add the dough and turn to coat. Cover and let stand until doubled in volume, about 2 hours.
3.Line 2 large baking sheets with parchment paper; brush with oil. Punch down the dough, then cut into 2 pieces. Flatten each piece of dough into a 10-inch oval. Fold in the short ends as you would a billfold and pinch the ends. Pat the dough into a 9-inch oval loaf; transfer to one of the baking sheets, seam side down. Repeat to form the second loaf. Lightly brush 2 pieces of plastic wrap with oil and loosely cover the loaves. Refrigerate overnight.
4.Uncover the loaves; let stand at room temperature for 2 hours, until slightly risen. Using a knife, make a 1/2-inch-deep slash down the length of each loaf.
5.Preheat the oven to 400°. Bake the loaves for about 40 minutes, shifting the baking sheets halfway through. The loaves are done when they're browned and an instant-read thermometer inserted in the center registers 170°. Transfer the loaves to a rack and let cool before slicing.

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Here is one from Emeril that sounds good !!!

Ingredients
1/2 cup orange flavored liqueur
1/2 cup sugar
1/4 cup water
1/2 teaspoon whole cloves
1 cinnamon stick, halved
1 1/2 cups fresh cranberries (or defrosted if frozen)
3/4 cup dark brown sugar
1 stick unsalted butter, at room temperature
2 large eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup fresh orange juice
1 cup chopped, toasted pecans
1 teaspoon orange zest
1 teaspoon vanilla
Directions
In a saucepan, combine the orange liqueur, sugar, water, cloves, and cinnamon stick and bring to a boil. Stir to dissolve the sugar. Add the cranberries. Reduce the heat to a simmer and cook until the berries burst, about 8 minutes. Remove from the heat and let the berries cool in the liquid. Remove the cinnamon stick and cloves and discard.

Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan.

In a mixer bowl, using the mixer on high speed (or using a hand mixer), cream the sugar and butter. Add the eggs and beat until light and fluffy. Into a bowl, sift together the flour, baking soda, cinnamon, and salt. In a small bowl, combine the buttermilk and orange juice. Alternately add the dry ingredients and buttermilk mixture to the creamed butter, beating after the addition of each. Fold in the reserved cranberry mixture, pecans, orange zest and vanilla. Pour into the prepared loaf pan. Bake until a tester comes out clean, 55 to 60 minutes.

Turn out onto a wire rack to cool. Serve warm or at room temperature. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze for up to 2 weeks.)

LOU

Was it a yeast bread or a quick bread? My favorite is the regular old Cranberry Nut Bread form teh Ocean Spray web site (and also on the package of OS Cranberries) and I usually use pecans for the chopped nuts.

Alexa

CLASSIC CRANBERRY NUT BREAD

INGREDIENTS:

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts

DIRECTIONS:

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).