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The whole wheat flavor really comes through, and the pecans give it a nice crunch that I didn't expect from a loaf this soft. It's my new favorite for toast with butter.

The cranberries add just the right pop of tartness against the sweet pecans, and the crust crackles beautifully when I slice it. I've been toasting thick slices for breakfast all week, and it stays moist without getting gummy.

The whole wheat base has a nice chew to it, and the pecans add that subtle crunch you don't always get in a store-bought loaf. I've been toasting thick slices for breakfast all week, and the tang from the cranberries really comes through when it's warm.