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.

Recipe by Oxmoor House May 2008

Gallery

Recipe Summary

prep:
12 mins
cook:
58 mins
additional:
10 mins
total:
1 hr 20 mins
Yield:
1 loaf
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Source

Christmas with Southern Living 2008

Advertisement
Advertisement