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Cranberry Orange Bread With Orange Icing Recipe

Cranberry Orange Bread With Orange Icing recipe
The Spruce Eats

This moist cranberry bread is topped with a simple orange icing before serving. This is a great bread to bake for guests or seasonal potluck events.

Ingredients

2 cups (9 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup granulated sugar
1/2 cup coarsely chopped pecans
2 cups fresh chopped cranberries
3/4 cup orange juice, from 3 oranges
2 to 3 tablespoons orange zest, from 3 oranges
4 tablespoons melted butter
1 egg, beaten

For the Icing:

1 to 1 1/2 cups powdered sugar, or more, as desired
1 to 3 tablespoons orange juice, from reserved orange juice
1 tablespoon melted butter
1 teaspoon orange zest, from reserved orange zest
1/4 teaspoon vanilla extract

Method

1
Heat the oven to 350 F (180 C / Gas 4).
2
Grease and flour a 9 x 5-inch loaf pan.
3
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well blended. Stir in the pecans and chopped cranberries. With a wooden spoon, mix until ingredients are blended.
4
Put 3 tablespoons of the orange juice and 1 teaspoon of orange zest in a small bowl; set aside.
5
Combine the remaining orange zest, orange juice, and the 4 tablespoons of melted butter. Whisk in the egg. Pour over dry ingredients and mix just until all ingredients are dampened. Do not overmix.
6
Spoon the batter into the prepared loaf pan.
7
Bake in the preheated oven for about 55 to 65 minutes, or until a wooden pick inserted in center comes out clean.
8
Cool in the pan on rack.
9
Meanwhile, make the icing. Stir 1 cup of confectioners' sugar with 1 tablespoon of the reserved orange juice, 1 tablespoon of melted butter, the reserved orange zest, and the 1/4 teaspoon of vanilla. Add more orange juice or more confectioners' sugar to get a good spreading or drizzling consistency.

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