Home / Recipes / Breakfast/Brunch / Cranberry Pecan Coff...


Breakfast/Brunch|Dessert & Baking

Cranberry Pecan Coffee Cake



For the cake base

  • 1 box cinnamon quick bread mix 14-17.5 oz boxed mix
  • 1/2 cup water
  • 1/4 cup canola oil
  • 2 large eggs
  • 1/2 tsp ground cinnamon
  • 2 tbsp orange marmalade
  • 2 tbsp orange juice
  • 1 cup dried cranberries chopped

For the topping

  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 cup chopped pecans


  • Heat oven to 350 degrees Fahrenheit. Spray an 8x8 baking dish with non-stick spray. Set aside.
  • In a large mixing bowl, mix quick bread mix with water, canola oil, eggs, and ground cinnamon. Set aside for now.
  • In a small saucepan, heat orange marmalade, orange juice and chopped cranberries over medium heat, until warm and well combined, about 2 to 4 minutes.
  • Fold cranberry mixture into the mixing bowl with the quick bread mixture, then pour the batter into the greased baking dish.
  • In another small bowl, combine the topping ingredients: brown sugar, cinnamon, and chopped pecans. Pour the topping over the bread mixture in the baking dish.
  • Bake for 28 to 36 minutes, or until toothpick inserted into middle of cake comes out clean.
Contact Us Member Portal