Orange Cranberry Bread
Celebrate the changing season with this delicious, sweet quick bread. Fresh orange juice and fresh cranberries set this bread apart. Pecans from Miller Pecan Company add texture and interest that’s equally as tasty for breakfast as it is for an after-dinner treat.
Ingredients
2 C. Shawnee Mills all-purpose flour
1/2 C. sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1 zest of large orange
2/3 C. fresh orange juice
2 Hansen’s eggs, lightly beaten
2/3 C. vegetable oil
1-1/4 C. fresh cranberries, halved
1/2 C. Miller Pecans, chopped
For the orange glaze:
1/2 tsp. almond extract
1/2 tsp. vanilla extract
3/4 C. sugar
1/4 C. orange juice
Preheat oven to 350 degrees. Line a 9×5-inch loaf pan with parchment paper or spray with nonstick cooking spray.
Combine the flour, sugar, baking powder, and salt together in a large bowl. Stir in the orange zest. Make a well in the center, and add the orange juice, eggs and vegetable oil, stirring just until combined. Gently fold in the cranberries and pecans.
Pour the batter into the prepared loaf pan. Bake in a preheated oven, about 45 minutes or until done. Cool in the pan for 10 minutes, then remove to a cooling rack.
Make the orange glaze:
Make glaze by combining all ingredients in a small saucepan. Stir and heat over medium, but don’t let come to a boil. Drizzle glaze over warm bread.
Find it online: https://www.miocoalition.com/recipes/orange-cranberry-bread/