Glazed Cranberry-Nut Tea Bread

Oxmoor House
You'll want to make several loaves of this orange-scented quick bread--some to enjoy after meals and others to wrap and share with friends.
1 loaf


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1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 cup orange juice
3/4 cup coarsely chopped pecans, toasted
3/4 cup sweetened dried cranberries
2 teaspoons grated orange rind


Prep: 12 Minutes
Cook: 58 Minutes
Other: 10 Minutes

Beat butter and sugar in a large mixing bowl at medium speed with an electric mixer until fluffy. Add egg, beating until blended.

Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk and orange juice, beginning and ending with flour mixture. Stir in pecans, cranberries, and orange rind. Pour batter into a greased and floured 9" x 5" loaf pan.

Bake at 350° for 56 to 58 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. If desired, poke holes in loaf using a wooden pick, and spoon Glaze over warm loaf. Cool completely on a wire rack.

Created date

August 2009