Categories: Christmas, dessert

Ingredients

• 2 c all-purpose flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 3/4 t salt
• 1 c granulated sugar
• 1/2 c coarsely chopped pecans
• 2 c fresh chopped cranberries
• 3/4 c orange juice (from 3 oranges)
• 2 to 3 T orange zest (from 3 oranges)
• 4 T melted butter
• 1 egg, beaten
• 1 to 1 1/2 c powdered sugar, or more, as desired
• 1 to 3 T orange juice (from reserved orange juice)
• 1 T melted butter
• 1 t orange zest
• 1/4 t vanilla

Directions

1. Heat the oven to 350 F (180 C/Gas 4).

2. Grease and flour a 9- by- 5-inch loaf pan.

3. In a large mixing bowl, whisk together the flour, baking powder, soda, salt, and sugar until well blended. Stir in the nuts and chopped cranberries. With a wooden spoon, mix until ingredients are blended.

4. Put 3 tablespoons of the orange juice and 1 teaspoon of orange zest in a small bowl; set aside.

5. Combine the remaining orange zest, orange juice, and the 4 tablespoons of melted butter. Whisk in the egg. Pour over dry ingredients and mix just until all ingredients are dampened. Do not overmix.

6. Spoon the batter into the prepared loaf pan.

7. Bake in the preheated oven for about 55 to 65 minutes, or until a wooden pick inserted in center comes out clean.

8. Cool in the pan on rack.

9. Meanwhile, make the icing. Stir 1 cup of confectioners’ sugar with 1 tablespoon of the reserved orange juice, 1 tablespoon of melted butter, the reserved orange zest, and the 1/4 teaspoon of vanilla. Add more orange juice or more confectioners’ sugar to get a good spreading or drizzling consistency.

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