Categories: Christmas, dessert
Ingredients
- 2 c all-purpose flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 3/4 t salt
- 1 c granulated sugar
- 1/2 c coarsely chopped pecans
- 2 c fresh chopped cranberries
- 3/4 c orange juice (from 3 oranges)
- 2 to 3 T orange zest (from 3 oranges)
- 4 T melted butter
- 1 egg, beaten
- 1 to 1 1/2 c powdered sugar, or more, as desired
- 1 to 3 T orange juice (from reserved orange juice)
- 1 T melted butter
- 1 t orange zest
- 1/4 t vanilla
Directions
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Heat the oven to 350 F (180 C/Gas 4).
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Grease and flour a 9- by- 5-inch loaf pan.
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In a large mixing bowl, whisk together the flour, baking powder, soda, salt, and sugar until well blended. Stir in the nuts and chopped cranberries. With a wooden spoon, mix until ingredients are blended.
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Put 3 tablespoons of the orange juice and 1 teaspoon of orange zest in a small bowl; set aside.
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Combine the remaining orange zest, orange juice, and the 4 tablespoons of melted butter. Whisk in the egg. Pour over dry ingredients and mix just until all ingredients are dampened. Do not overmix.
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Spoon the batter into the prepared loaf pan.
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Bake in the preheated oven for about 55 to 65 minutes, or until a wooden pick inserted in center comes out clean.
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Cool in the pan on rack.
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Meanwhile, make the icing. Stir 1 cup of confectioners’ sugar with 1 tablespoon of the reserved orange juice, 1 tablespoon of melted butter, the reserved orange zest, and the 1/4 teaspoon of vanilla. Add more orange juice or more confectioners’ sugar to get a good spreading or drizzling consistency.