Glazed Cranberry Orange Loaves

By shuber

Ingredients

• Bread:
• 3 C. all-purpose flour
• 1 1/4 C. sugar
• 1/2 tsp. salt
• 1 T. baking powder
• 1/2 C. pecans, coarsely chopped
• 3/4 C. butter, melted
• 1 orange
• 2 eggs
• 1 1/4 C. milk
• 1 C. dried cranberries
• Additional pecan halves (optional)
• Glaze:
• 1/2 C. powdered sugar
• 1 T. milk

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350 degrees. Lightly spray bottom of mini loaf pan with nonstick cooking spray; set aside. In classic batter bowl, combine flour, sugar, salt, and baking powder. Chop pecans using food chopper; add to batter bowl. Mix well and set aside.
2. In small bowl, microwave butter on high 45-60 seconds or until melted. Zest orange to measure 1 T. zest. Juice orange to measure ¼ C. juice. Add zest, juice, eggs, and milk to butter in batter bowl; whisk until combined. Add butter mixture to dry ingredients; mix just until dry ingredients are moistened. Do not overmix. Gently stir cranberries into batter.
3. Fill each well of the loaf pan with about 1 C. batter. Top batter with additional pecan halves, if desired. Bake 40-45 minutes. Cool in pan 5 minutes. Loosen sides of loaves from pan; remove to cooling rack. Cool completely.
4. For glaze, mix powdered sugar and milk until smooth; drizzle evenly over cooled loaves.