Pajamma Momma asked me to post this last week and I apologize for only now getting around to writing it up for those who are dieting.    This recipe is from the Better Homes and Gardens New Cookbook (c) 1981, page 78.  I leave out the nuts.  PattyAnn of The Hostages suggested I take a wooden skewer and poke holes in the loaf so the glaze can seep down into the bread.  If sohos shows up, not that she’s ever been here, she’ll tell you that her’s are bigger, that reference is a WickedPinto t*ts drive hits tactic.  This recipe has passed Jessie’s sniff and taste tests (she pulled some wrapped slices down from the countertop) — bad doggie!  Tastes good though, doesn’t it?

 

Ingredients:

Preheat your oven to 350 degrees F.

3 Medium oranges

1 beaten egg

2 tablespoons cooking oil

2 cups all-purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup coarsely chopped fresh or frozen cranberries

1/2 cup chopped walnuts — I leave these out but what the heck

1 cup sifted powdered sugar (this is an excessive amount of sugar I found, maybe half this amount)

Finely shred peel from 1 orange; reserve peel.  Squeeze juice from all oranges.  Measure 3/4 cup of the juice; reserve remaining orange juice.

In a mixing bowl combine the  3/4 cup orange juice, 1 teaspoon of the shredded orange peel, egg, and cooking oil.  In another mixing bowl, stir together flour, granulated sugar, baking powder, salt, and baking soda.  Add orange juice mixture to the dry ingredients; stir just till moistened.  Fold in chopped cranberries (and walnut is you’re using nuts in your version of this recipe).

Turn batter into one lightly greased 8×4x2-inch loaf pan or three 6×3x2-inch loaf pans.  Bake in a 350 degree oven for 50 to 60 minutes for a large pan (30 to 40 minutes for smaller pans) or till a wooden pick inserted near center comes out clean.  Cool bread 10 minutes in pan; remove from pan.  Cool thoroughly on a wire rack.

For glaze, stir 1 tablespoon of the reserved orange juice into powdered sugar.  Add more orange juice to make of drizzling consistency.  Drizzle glaze atop cooled loaves; garnish with reserved shredded orange peel.

Then enjoy.