Cranberry Orange Pecan Loaf with Glaze
Ingredients
Loaf:
- 3 large eggs
- 7 tablespoons melted butter
- 1/2 cup brown sugar, packed
- 1/2 cup milk
- 3 tbsp orange juice
- 1 1/2 tbsp orange zest (about 2 oranges)
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 2.25 g (3/8 tsp) salt
- 1 1/8 cup dried cranberries
- 1 cup chopped pecans
Glaze: - 120 g (1 cup) powdered sugar
- 2–3 tbsp orange juice (enough for drizzling consistency)
- 1/2 tsp orange zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 1.9 qt loaf pan (or line with parchment).
- In a large bowl, whisk together eggs, melted butter, brown sugar, orange juice, milk and zest until smooth.
- In another bowl, whisk together flour, baking powder, and salt.
- Add dry mixture to wet in 2–3 additions, stirring gently until just combined.
- Fold in cranberries and pecans.
- Pour batter into prepared pan, smooth the top, and bake 40 minutes, or until a toothpick comes
out clean. - Let loaf cool in pan 10–15 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar with orange juice (and zest if using) until smooth. Drizzle over cooled loaf.
