Cranberry Orange Bread
Loaded with fresh cranberries, the juice and zest from fresh oranges and crunchy toasted pecans, each adding their own delicate note of taste and fragrance!
Equipment
- Two small loaf pans, 8” x 4” x 2”
Ingredients
- For the bread:
- 2 cups flour
- 1 cup 1 cup sugar
- 1-½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ cup butter, cut into pieces and at room temperature
- 1 tablespoon orange zest, about 2 oranges
- ¾ cup fresh orange juice, about 1-½ to 2 oranges
- 1 teaspoon pure vanilla extract
- ¼ teaspoon orange oil
- 1 extra-large egg, at room temperature, lightly beaten
- 2 cups chopped fresh cranberries, measured after chopping
- ½ cup chopped toasted pecans
- For the glaze:
- 1-¼ cups sifted powdered sugar
- 1 teaspoon orange zest, about 1 orange
- ¼ cup fresh orange juice, about ½ orange
Instructions
- Preheat the oven to 350-degrees.
- To make the bread:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and kosher salt. Add the pieces of butter and using a pastry cutter, cut into the dry ingredients until the butter is broken up into small pieces.
- In a small bowl whisk together the orange juice, the orange zest, vanilla, orange oil and the egg. Add to the dry ingredients and stir just until combined. Toss in the chopped cranberries and the toasted pecans.
- Divide the batter between two small loaf pans (8” x 4” x 2”) that have been sprayed with a cooking spray. Bake at 350 degrees for 35-40 minutes or until golden and the bread tests done.
- Let cool in the pans for about 5 minutes, then turn the loaves out onto a baking rack. While the bread cools slightly, make the glaze.
- To make the glaze:
- In a small bowl whisk together the powdered sugar, orange juice and orange zest until the glaze is smooth. If you want a slightly thicker glaze, add an additional 2 tablespoons sifted powdered sugar.
- Spoon the glaze over the tops of the bread while still slightly warm, using some or all of the glaze to suit your taste.