Glazed Cranberry Orange Loaves
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 (1 1/2 sticks) butter or margarine, melted |
| 1 |
orange |
| 2 |
eggs |
| 1 1/4 |
cups milk |
| 1 |
cup dried cranberries |
| |
Additional pecan halves (optional) |
| Glaze |
| 1/2 |
cup powdered sugar |
| 1 |
tablespoon milk |
Directions:
| 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. |
| 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 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 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. |
| 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
