Cranberry Orange Loaves1

Cranberry Orange Loaves

Cranberry Orange Loaves1

I hope all of you had a wonderful Thanksgiving.  We sure did.  Now it’s time to start thinking about Christmas!  This recipe comes from Everyday Food magazine.  I love giving these as holiday gifts – they are just the perfect size.  And they taste delicious!  Enjoy!

Cranberry Orange Loaves
Yields 12
These small loaves of bread make the perfect holiday gift!
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Ingredients
  1. 2 sticks unsalted butter, room temperature, plus more for pan
  2. 3 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  3. 1 tablespoon baking powder
  4. 1 teaspoon fine salt
  5. 1 cup whole milk
  6. 2 tablespoons grated orange zest plus 10 tablespoons orange juice, divided
  7. 2 cups granulated sugar
  8. 4 large eggs
  9. 1 1/2 cups dried cranberries, chopped
  10. 2 cups confectioners' sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter and flour 12 2 1/2-by-4 1/2-inch loaf pans.
  3. Whisk together flour, baking powder, and salt.
  4. In another bowl, mix together milk and 1/2 cup juice.
  5. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes.
  6. Add zest, then eggs, one at a time, beating well and scraping down bowl as needed.
  7. With mixer on low, add flour mixture in three additions, alternating with milk mixture; beat until combined.
  8. Fold in cranberries.
  9. Transfer batter to prepared pans and bake until a skewer inserted in center comes out with a few moist crumbs, 45 to 50 minutes.
  10. Let cool in pans on a wire rack set in a rimmed baking sheet, 30 minutes.
  11. Remove loaves from pans and let cool completely on rack.
  12. Whisk confectioners' sugar and remaining 2 tablespoons juice to make glaze.
  13. Drizzle over loaves and let stand until set.
  14. Store in airtight containers, 3 days, or freeze unglazed, 3 weeks.
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