Ingredients for Cranberry Orange Quick Bread
- All Purpose Flour
- Sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Margarine
- 2 tablespoons orange zest
- 1/4 cup orange juice
- Egg
- 1 (12-ounce) package fresh or frozen cranberries
- Nuts
- 1 cup powdered sugar
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How to Make Cranberry Orange Quick Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the orange zest and vanilla.
- In a small bowl, combine the cranberries, orange juice, and pecans (if using).
- Gradually add the dry ingredients to the wet ingredients, alternating with the cranberry mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, prepare the glaze: Whisk together the powdered sugar, orange juice, and vanilla until smooth. Adjust consistency with additional orange juice if needed.
- Once the bread is completely cool, drizzle the glaze over the top.
Nutrition Information (Approximate per serving)
Sodium
147 g
Sugar
1155g
Fat
57g
Carbs
165g
