Cranberry Bread with Orange Glaze

Makes 1 whole loaf or 2 mini loaves



Nonstick cooking spray, or 1 tsp. butter

1/3 cup vegetable oil

3/4 cup granulated sugar

1/4 cup milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon orange zest, from 1 orange

1 cup fresh or frozen cranberries, chopped

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup pecans or walnuts, chopped


For Orange Glaze:

1 cup powdered confectioners’ sugar

2 Tbsp. fresh orange juice, from 1 orange



Heat oven to 350 degrees F.


Using nonstick cooking spray or butter, grease 1 whole loaf pan or 2 mini loaf pans. Put a thin strip of parchment paper in the bottom of the pan, and lightly grease over the parchment paper.


In a large bowl, combine oil, sugar, milk, eggs, vanilla, orange zest and cranberries. Mix well. Stir in flour, baking powder, and salt. Fold in chopped nuts. Pour into prepared pan(s).


Bake 1 whole loaf for 50-60 minutes, or 2 mini loaves for 30-40 minutes. Meanwhile, whisk together ingredients for orange glaze and set aside.


Remove loaf from oven. A toothpick inserted in the loaf’s center should come out clean. Let cool 10 minutes.


With a blunt knife, loosen sides of loaf from pan(s) and remove by lifting strip of parchment paper. Immediately brush glaze over each loaf. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.