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.
Oxmoor House MAY 2008
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.
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