Cranberry, pecan & dark chocolate loaf

This cranberry, pecan, and dark chocolate loaf is a little bit of everything — tart, nutty, rich, and deeply satisfying in a way that makes a single slice genuinely enough. The dried cranberries add jewel-like bursts of sweetness and tartness, the pecans bring crunch and warmth, and the dark chocolate ties it all together. It’s elegant enough to give as a gift, festive enough for the holidays, and honestly great any time of year when you want a loaf that feels a little more special than usual.

• Swap: Use dried cherries instead of cranberries for a slightly sweeter, more intensely fruity version.
• Make-ahead: This loaf improves significantly after 24 hours — bake the day before and wrap tightly for the best flavor.
• Storage: Store wrapped at room temperature for 3 days or refrigerate for up to 1 week; freeze slices for up to 2 months.
• Variation: Add a teaspoon of orange zest to the batter — the citrus note plays beautifully with cranberry and dark chocolate.
• Serving: Slice thin and serve with a cup of tea or coffee; it also makes a beautiful homemade gift wrapped in parchment and twine.

I was in the mood for baking a loaf today, but not just any loaf, one that felt like it would be too many points to spare…and I think I came up with a good combination. This delicious loaf is full of cranberries, pecans and chocolate, and your taste buds will be happy! 🙂 Easy to make, and only 4 points per slice.

No ratings yet

Cranberry, pecan & dark chocolate loaf

By: Drizzle

Servings: 10

Prep: 10 minutes mins

Cook: 40 minutes mins

Total: 50 minutes mins

4pp/serving

Ingredients 

1x2x3x

• ▢ 1.5 cups flour
• ▢ 1/3 cup oats
• ▢ 1/4 cup brown sugar
• ▢ 2 tsp baking powder
• ▢ 1/2 tsp cinnamon
• ▢ 1/2 cup almond milk
• ▢ 1/4 cup unsweetened apple sauce
• ▢ 1 egg
• ▢ 1 tsp vanilla
• ▢ 1/4 cup dried cranberries
• ▢ 1/4 cup pecan pieces
• ▢ 3 squares, 30g 70% dark chocolate (I use the lindt bar)

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F, spray a regular sized loaf pan and set aside.
• In a bowl mix all your dry ingredients together.
• Stir in your milk, apple sauce, egg and vanilla and mix well.
• Break up your chocolate squares, I use a small zip lock and just break them up using a heavy glass.
• Gently fold in your cranberries, pecans and broken up chocolate.
• Pour into your loaf pan, use a spatula to make sure you get all the batter in. Batter will be thick.
• Bake in the oven for 35-40 minutes.
• Let cool and cut into 10 slices, each slice is 4pp. Store in a sealed container in the fridge for best results.

Additional Info

Course: Baking

Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!