Ingredients<\/u>:<\/b>
\nBread<\/b>:
\n1 cup Fresh Cranberries halved if large
\n1 tablespoon Orange Zest (about one medium orange)
\n1\/2 cup Granulated Sugar plus 2 tablespoons
\n2 1\/2 cups All-Purpose Flour
\n2 1\/2 teaspoons Baking Powder
\n1 teaspoon Salt
\n2 large Egg
\n1\/2 cup Unsalted Butter melted and cooled
\n1\/2 cup Milk
\n1\/2 cup Orange Juice
\n1 teaspoon Pure Vanilla Extract
\nGlaze<\/b>:
\n1 cup Powdered Sugar
\n2 tablespoons Orange Juice<\/p>\n
Directions<\/u>:<\/b>
\nBread<\/b>:
\nPreheat the oven to 350\u00b0F.
\nLightly spray a 9\u00d75 inch loaf pan with non-stick spray and set aside.
\nIn a small bowl, toss the cranberries and orange zest with 2 tablespoons of granulated sugar and set aside.
\nIn a large bowl, whisk together the flour, baking powder, and salt.
\nIn another bowl, whisk together the remaining 1\/2 cup sugar, eggs, and melted butter until well combined.
\nAdd the milk, orange juice, and vanilla, and whisk to combine.
\nAdd this mixture to the flour mixture and stir until just combined.
\nFold in the cranberries.
\nPour the batter into the prepared loaf pan, and smooth the top.
\nBake for 45-55 minutes, or until a toothpick inserted in the centre of the loaf comes out clean.
\nAllow the bread to cool for 10-15 minutes in the loaf pan, and then remove it to a wire rack to cool completely.<\/p>\n
Glaze<\/b>:
\nIn a small bowl, whisk together the powdered sugar and orange juice until smooth to make the glaze. Drizzle the glaze over top of the cooled bread.<\/p>\n","protected":false},"excerpt":{"rendered":"
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