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Cranberry-Orange Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 14 May 2015 12:49:26 -0700
v115.n019.9
* Exported from MasterCook *

                           Bread, Cranberry-Orange

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Biscuits/Crackers/Crisps        Bread
                  Bread-Bakers Mailing List       Desserts
                  Fruit                           Low Fat
                  Snacks

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1               Tbs.  unsalted butter -- softened
    2               cups  unbleached all-purpose flour -- (9 oz) plus 
more for the pan
       3/4           cup  granulated sugar
    1               Tbs.  baking powder
       3/4          tsp.  table salt
    1 1/4           cups  frozen cranberries -- fresh or thawed, 
halved if large
    1                cup  buttermilk
    2              large  eggs -- at room temperature
    1               tsp.  pure vanilla extract
    1 1/2           Tbs.  finely grated fresh orange zest
    1              ounce  unsalted butter -- (4 oz) melted and cooled
    1 1/2           cups  confectioner's sugar -- (4 oz) sifted if lumpy
    4               tsp.  orange juice -- more as needed

Position a rack in the lower third of the oven and heat the oven to 
350F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 
4-1/2" or 9 x 5") loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, and salt. 
Whisk until well blended. Stir in the cranberries.

In a medium bowl, combine the buttermilk, eggs, vanilla, and orange 
zest. Whisk until blended. Pour the wet ingredients over the dry 
ingredients. Add the melted butter. Using a silicone spatula, gently 
fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden 
skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and 
remove the pan, turn the bread right side up, and let cool completely.

In a small bowl, stir the confectioners' sugar and the orange juice 
until smooth, adding more juice, 1 tsp. at a time, until the glaze is 
just pourable. Drizzle the bread with the glaze and let it set for 30 
minutes. Store, covered, at room temperature for up to 2 days.

S(Internet Address):
    "http://www.finecooking.com/recipes/cranberry-orange-bread.aspx";
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Per Serving (excluding unknown items): 177 Calories; 3g Fat (15.6% 
calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 
33mg Cholesterol; 226mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.