Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Sweet: Glazed Cranberry Orange Loaves




Source of Recipe


The Pampered Chef


List of Ingredients




3 cups all-purpose flour

1¼ cups sugar

½ teaspoon salt

1 tablespoon baking powder

½ cup pecans, coarsely chopped

¾ cup (1½ sticks) butter or margarine, melted

1 orange

2 eggs

1¼ cups milk

1 cup dried cranberries

Additional pecan halves (optional)

Glaze---
½ cup powdered sugar

1 tablespoon milk



Recipe



1. Preheat oven to 350°F. 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 Batter Bowl, microwave butter on HIGH 45-60 seconds or until melted. Zest orange to measure 1 tablespoon zest. Juice orange to measure ¼ 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.

3. Fill each cavity of loaf pan with about 1 cup batter. Top batter with additional pecan halves, if desired. Bake 40-45 minutes or until Cake Tester inserted in center of loaves comes out clean and tops are golden brown. Cool in pan 5 minutes. Loosen sides of loaves from pan; remove to Stackable Cooling Rack. Cool completely.

4. For glaze, mix powdered sugar and milk until smooth; drizzle evenly over cooled loaves.

Yield: 4 mini loaves (4 servings per loaf)

Nutrients per serving: Calories 300, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 50 mg, Carbohydrate 44 g, Protein 4 g, Sodium 270 mg, Fiber 2 g