Contributed by Monica Sharp.
Ingredients –
– 1/2 c. butter or margarine
– 1 c. sugar
– 2 eggs
– 1/2 c. milk
– 2 c. flour
– 2 t. baking powder
– 1/2 t. salt
– 1 c. fresh or frozen cranberries, coarsely chopped
– 1-1/2 t. grated orange peel
– 1/2 c. coarsely chopped pecans
Preheat oven to 375 F. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, add milk Combine flour, baking powder, and salt. Add to butter mixture; stir just until moistened. Fold cranberries orange peel and pecans into batter.
Grease and flour mini-loaf pan set. Pour 1/2 c. batter into each pan. Bake at 375 F for 25 to 30 min. or until wooden pick inserted in center comes out clean. Cool on rack. Glaze or decorate. Yield 6-8 mini loaves. Orange Glaze 1 c. confectioners’ sugar 1 T. plus 1 t. orange juice
Combine confectioners’ sugar and orange juice in a small bowl; stir. Drizzle over each Cranberry Orange Bread.
