Glazed Cranberry-Nut Tea Bread

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.

Yield: 1 loaf
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes


  • 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
  • Glaze


  1. Beat butter and sugar in a large mixing bowl at medium speed with an electric mixer until fluffy. Add egg, beating until blended.
  2. 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.
  3. 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.
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