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Glazed Cranberry Orange Loaves

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)
1/2   cup powdered sugar
1   tablespoon milk
  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 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.
  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