ORANGE CRANBERRY BREAD
Description : Celebrate the changing season with this delicious , sweet quick bread . Fresh orange juice and fresh cranberries set this bread apart . Knight Creek Farms Pecans add texture and interest to this bread that ’ s equally good for breakfast as it is for an after-dinner treat ..
Ingredients :
2 cups Shawnee Mills All-Purpose Flour 1 / 2 cup sugar 1 1 / 2 teaspoons baking powder 1 / 2 teaspoon salt › 1 Zest of Large Orange 2 / 3 cup fresh orange juice 2 Hansen ’ s Eggs , lightly beaten 2 / 3 cup vegetable oil 1 1 / 4 cups fresh cranberries , halved 1 / 2 cup Knight Creek Pecans , chopped Orange Glaze : 1 / 2 teaspoon almond extract 1 / 2 teaspoon vanilla extract 3 / 4 cup sugar 1 / 4 cup orange juice
Directions :
1 . Preheat oven to 350 degrees . Line a 9 × 5-inch loaf pan with parchment paper or spray with nonstick cooking spray . 2 . 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 . 3 . 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 . 4 . Orange Glaze Instructions : Make glaze by combining all ingredients in a small saucepan . Stir , and heat , but don ’ t let come to a boil . Drizzle glaze over warm bread .
STILLWATER OKLAHOMA MAGAZINE / 31