Cranberry-Orange Loaf

Thanksgiving: 2 weeks from today.

Christmas: 6 weeks and 2 days away. bookmarked on my Mac.

Eggnog coffee creamer: in my fridge.

Hallmark $5 off coupon for new ornament: in my purse.

You know, I know, we all know. Holidays are a’comin! Cranberry-orange bread will be perfect on your kitchen counter this season: sweet, tangy, and drenched in a deliciously citrus-y glaze.

Cranberry-Orange Loafadapted from Cranberry-Orange Loaf on

2 C all-purpose flour
1.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
grated zest of one orange
1.5 C fresh or frozen cranberries, chopped in half
1/2 C pecans, chopped
1/4 C butter, softened
1 C white sugar
1 egg
3/4 C orange juice

For Glaze:
1 C powdered sugar
1/2 tsp vanilla
1 TBS+ orange juice

1. Preheat oven to 350. Grease and flour a 9×5 loaf pan. Whisk together flour, baking soda, baking powder and salt. Stir in cranberries, pecans and orange zest. Set aside.

2. In a separate bowl, mix together butter, sugar and egg. Stir in orange juice. Add flour mixture to wet mixture, stirring until just moistened.

3. Pour batter into pan. Bake for 50-60 minutes, until toothpick inserted in center comes out clean. Cool completely.

4. Make glaze: stir all ingredients together, whisking vigorously to remove lumps. Add additional orange juice as needed to reach desired consistency. Pour glaze over cooled bread.

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