Ingredients
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2 cups all-purpose flour
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1 cup sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 tablespoon orange zest
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1 cup cranberries (fresh or frozen semi-thawed)
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2 tablespoons vegetable oil
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3/4 cup orange juice
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2 tablespoons orange juice
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2 teaspoons vanilla
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1 cup confectioners' sugar
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2 tablespoons nonfat milk
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1 large egg
Instructions
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Grease 2 mini loaf pans.
- Pick out any discolored cranberries and discard then chop coarsely.
- In a large bowl combine the flour with the next 5 ingredients, then mix in the cranberries.
- In a small bowl whisk together the egg with oil, 3/4 cup plus 2 tablespoons orange juice and vanilla.
- Add to the dry ingredients; using a wooden spoon mix JUST until combined (the batter will be thick, do not use an electric mixer for this).
- Divide the batter between the two mini loaf pans.
- Bake for 30-35 minutes or until the loaves test done.
- Cool loaves completely.
- For the glaze in a bowl whisk all glaze ingredients together until smooth adding in more sugar or milk until a fairly thick glazing consistency is achieved.
- Using a spoon drizzle the glaze over the top of the loaves.