Friday, November 18, 2011

Cranberry Orange Bread

I love this time of year. There are so many strong flavors to bake with and combinations to make with them.  Last year I shared with you what might possibly be my favorite cookie, Orange Cranberry Cookies, and today I'm bringing you a breakfast (or snack) version of those flavors.  This bread is delicious.  It's a little more dense than I expected, but that doesn't make it any less wonderful.  The fresh cranberries coupled with the orange juice provide a sweet/tart combination and the pecans provide a subtle nuttiness.  I took this loaf to my parent's house and my Mom and Grandma couldn't get enough.  If I'd have let her, I think Grandma would have eaten the whole thing!

This recipe is from (formerly Mixing Bowl) and was posted by member Jennabee who found it from Better Homes and Gardens.  I cleaned up the order of combining ingredients a little bit and opted to use fresh cranberries rather than dried.  And instead of a cream cheese glaze, I went with the light powdered sugar glaze from the aforementioned cookies for a light topping with to bring it all together.  Make this for a Thanksgiving breakfast or as a homemade holiday treat for a friend or hostess.

Cranberry Orange Bread


2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup sugar
1 egg, beaten
3/4 cup orange juice
2 Tablespoons vegetable oil
1 cup cranberries
1/2 cup pecans

In a large bowl, whisk together flour, baking powder, salt and baking soda.  Set aside.

In a medium bowl, whisk together sugar, egg, orange juice, and vegetable oil.

Add wet ingredients to flour mixture and gently mix until combined.

Chop cranberries and pecans. (I chopped each separately in a mini chopper, but you can do it with a knife.)

Fold cranberries and pecans into batter.

Turn batter into greased loaf pan (I used an 8 x 4 inch pan).

Bake at 350 degrees F for 50 minutes or until a toothpick inserted in the middle comes out clean and bread is golden brown on top.

Cool in pan for a few minutes before running a knife along the edges of the pan to loosen the bread.  Remove from pan and cool completely on a wire rack.



1/2 cup powdered sugar
2 Tablespoons orange juice
1 teaspoon orange zest

Combine all ingredients and mix until smooth.

Place bread on wire rack with a flexible cutting mat (or parchment or waxed paper) underneath to catch drips.  Pour glaze evenly over the bread and let run down the sides.  Allow glaze to set before cutting or wrapping in aluminum foil to store.

Makes 1 loaf.

Happy Baking,
The Cookie Princess

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