Enjoy the sweet taste of dried cranberries and the aroma of oranges with this delicious recipe for cranberry orange quick bread. The quick bread batter is made into 3 mini loaves that are perfect for family gatherings and gift giving. Individual loaves can be wrapped in foil, bagged, and frozen if they are not glazed.
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp cinnamon
- pinch of salt
- 2/3 cup butter, chilled
- 3/4 cup brown sugar
- 3/4 cup dried cranberries
- rind and juice from medium orange
- milk (see instructions)
- 2 eggs, lightly beaten
- .
- 1/3 cup confectioner’s sugar
- water
Preparation:
- Grease 3 mini loaf pans.
- Preheat oven 350 degrees F.
- In large bowl, mix together flour, baking powder, cinnamon, and salt.
- Cut butter into thin slices and add to bowl. Break butter into mixture with fingers until mixture is crumbly.
- Stir in brown sugar.
- Stir in cranberries.
- Grate the rind off of one medium orange. Add rind to the mixture.
- Cut orange in half and squeeze juice out into bowl. Remove any seeds from juice.
- Pour orange juice (it should be about 1/4 cup) into liquid measuring cup. Add enough milk to the orange juice to make 3/4 cup.
- Pour orange juice and milk into mixture. Add eggs and stir. Batter should be thick but not dry. If necessary, add more milk, a tablespoon at a time.
- Scrape batter into three greased mini loaf pans.
- Bake at 350 degrees F for 1 hour or until done.
- Turn loaves out and let cool on rack.
- In small bowl, add enough water to confectioner’s sugar to make a thin icing. Drizzle icing over loaves.
