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QUICK BREAD: Glazed Cranberry Orange Loaves

Source of Recipe

From a friend


List of Ingredients

BREAD
3 cups all-purpose flour
1 1/4 cups sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup pecans, coarsely chopped
3/4 cup butter or margarine (1 1/2 sticks)
melted
1 orange
2 eggs
1 1/4 cups milk
1 cup dried cranberries
pecan halves, optional

GLAZE
1/2 cup powdered sugar
1 tablespoon milk


Recipe

Preheat oven to 350°F. Lightly spray bottom of 4 mini loaf pans with Baker's Joy cooking spray; set aside. In a large bowl, combine flour, sugar, salt and baking powder. Chop pecans using a food chopper; add to batter bowl. Mix well and set aside.

In small bowl, microwave butter on HIGH 45-60 seconds or until melted. Zest orange to measure 1 tablespoon zest. Juice orange to measure 1/4 cup 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.

Fill each mini loaf pan with about 1 cup batter. Top batter with additional pecan halves, if desired. Bake 40-45 minutes or until toothpick inserted in center of loaves comes out clean and tops are golden brown. Cool in pans 5 minutes. Loosen sides of loaves from pan; remove to cooling rack. Cool completely. Yield: 4 mini loaves (4 servings per loaf) 16 servings

GLAZE: Mix powdered sugar and milk until smooth; drizzle evenly over cooled loaves.