Sunday, October 30, 2011


1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup orange juice
3/4 cup coarsely chopped pecans, toasted
3/4 cup sweetened dried cranberries
2 tsp grated orange peel
Glaze, optional (recipe follows)

Preheat oven to 350 degrees.
Grease and flour a 9 x 5-inch pan; set aside.

In a large mixer bowl beat the butter and sugar together at medium speed of electric mixer until fluffy.  Add the egg beating until blended in.

Combine the flour, baking powder, salt, and baking soda together and add to the butter mixture alternately with the buttermilk and orange juice.  Begin and end the alternating process with the flour.  Stir in the pecans, cranberries, and orange peel.  Pour the batter into the prepared pan.

Bake bread at 350 degrees for 55 to 60 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes.  If desired, use toothpick to poke some holes in the top and pour the following glaze over the still warm bread.  Remove from the pan to a wire rack to cool.

1/2 cup powdered sugar
1 tsp grated orange peel
2 tbsp freshly squeezed orange juice

Combine all the ingredients in a small bowl, stirring with a whisk until smooth.  Pour over the warm bread.

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