Submitted by Carolyn Minson, Miami, Okla. 

• 2 C all-purpose flour

• 1/2 C sugar

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• Zest of one orange

• 2/3 C orange juice

• 2 eggs, lightly beaten

• 1/3 C canola oil

• 1 1/4 C fresh cranberries, chopped

• 1/2 C chopped black walnuts or pecans


• 1/2 Tbsp almond extract

• 1/2 tsp vanilla extract

• 3/4 C sugar

• 1/4 C orange juice

Preheat oven to 350 degrees. Spray a 9-by-5 loaf pan with cooking spray. Combine flour, sugar, baking powder and salt in a large bowl. Stir in orange zest. Make a well in the center and add the orange juice, eggs and oil, stirring until combined. Fold in cranberries and nuts. Pour into pan. Bake for about 45 minutes, or until done. Cool in the pan for 10 minutes, then remove to rack to cool. Make glaze by combining all ingredients in a small saucepan, stir and heat, but do not allow to come to a boil. Drizzle over cooled bread. 


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