Recipes and Cooking Fresh Cranberry-Pepita Buttermilk Bread Tart cranberries, crunchy roasted pepitas (pumpkin seeds), and a hint of orange zest make an unbeatable combo in this quick stir-together bread. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 28, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 20 mins Bake Time: 55 mins Cool Time: 1 hrs 10 mins Total Time: 2 hrs 25 mins Servings: 10 Yield: 1 loaf Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 cup sugar 2 ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 2 eggs, lightly beaten 1 cup buttermilk 6 tablespoon butter, melted 1 ¼ cup fresh or frozen cranberries ¾ cup roasted salted pepitas or pistachios 2 teaspoon tangerine or orange zest Directions Preheat oven to 375°F. Grease an 8x4-inch loaf pan. In a large bowl stir together flour, 3/4 cup of the sugar, the baking powder, soda, and salt. Make a well in center of flour mixture. In a medium bowl whisk together eggs, buttermilk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries, 1/2 cup of the pepitas, and tangerine zest. Spoon batter into prepared loaf pan. Coarsely chop the remaining 1/4 cup pepitas. In a small bowl combine the chopped pepitas and the remaining 1/4 cup sugar. Sprinkle evenly over batter. Bake about 55 minutes or until a toothpick comes out clean. Cover with foil the last 5 to 10 minutes of baking to prevent overbrowning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan and let cool completely. Rate it Print Nutrition Facts (per serving) 316 Calories 13g Fat 44g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 316 % Daily Value * Total Fat 13g 17% Saturated Fat 6g 30% Cholesterol 57mg 19% Sodium 358mg 16% Total Carbohydrate 44g 16% Total Sugars 22g Protein 8g Vitamin C 2.8mg 14% Calcium 116mg 9% Iron 1.5mg 8% Potassium 99mg 2% Folate, total 52.4mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.