CRANBERRY ORANGE BREAD WITH ORANGE BUTTER

Cranberry Orange Bread With Orange Butter image

Provided by Sydney Mike

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt, low sodium
2 tablespoons orange zest
1 cup orange juice (medium or high pulp)
3 tablespoons vegetable shortening, melted
2 eggs, well beaten
1 1/2 cups pecans, coarsely chopped
2 cups dried cranberries
1 lb unsalted butter, room temperature
2 tablespoons orange zest, finely chopped
1/3 cup triple sec (or use an equal measure of orange juice)

Steps:

FOR THE BREAD, Preheat oven to 350 degrees F.
Grease & flour 8 small loaf pans (2 1/2"x4"x1/2").
In large bowl, mix together flour, sugar, baking powder, salt, baking soda & 2 tablespoons of zest.
Add orange juice, shortening & eggs, stirring until just moistened.
Fold in nuts & cranberries.
Spoon dough into loaf pans, & bake 30-35 minutes or until golden brown & firm to touch.
Remove from oven & cool in pans on wire rack for 5 minutes.
Turn loaves out onto wire rack to cool completely.
FOR THE BUTTER, in a small bowl, mix butter, zest & Triple Sec until well blended, then refrigerate.