CRANBERRY ORANGE QUICK BREAD
Make and share this Cranberry Orange Quick Bread recipe from Food.com.
Provided by Food.com
Categories Quick Breads
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Cake:.
- Preheat oven to 350 degrees F. Butter or grease a Bundt cake pan well; set aside.
- In a food processor, pulse together 3 cups flour, sugar, baking powder, baking soda, and salt. Add butter and pulse until mixture resembles coarse cornmeal.
- Combine orange juice and grated rind with well beaten eggs. Pour into dry ingredients and mix until just combined.
- Dust the halved cranberries with remaining 1 tablespoon of flour. Carefully fold halved cranberries into batter. Spoon the batter into prepared Bundt pan.
- Bake in preheated oven for 40 to 50 minutes or until a cake tester inserted in center comes out clean.
- Cool bread in pan on a wire rack for 10 minutes before removing to cool.
- Glaze:.
- Add confectioner's sugar to a small mixing bowl. Add milk 1 tablespoon at a time until glaze is spreadable, but not runny. Spread generously over warm cake allow glaze to run down the sides of the bread.
- Cool bread completely before slicing and serving.
- Serve with sugared cranberries, optional.
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