Ingredients 3/4 cup butter or margarine 1 1/2 cups granulated sugar 3 eggs 3/4 cup milk 3 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 1 1/2 cups fresh or frozen cranberries 2 1/4 teaspoons grated orange peel 3/4 cup coarsely chopped pecans 1 cup confectioners' sugar 1 tablespoon plus 1 teaspoon orange juice Tools Recipe Right Non-Stick Mini Loaf Pan, 4-Cavity Recipe Right Non-Stick Mini Loaf Pan, 4-Cavity Non-Stick Pan Spray Large mixing bowl Small mixing bowl Instructions Click to mark complete - Preheat oven to 350°F. - Spray cavities lightly with vegetable pan spray. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time; add milk. Combine flour, baking powder and salt. Add butter mixture; stir just until moistened. Fold cranberries, orange peel and pecans into batter. - Divide batter among the four cavities. Bake 25-30 minutes or until toothpick inserted in middle comes out clean. Cool on rack. Glaze breads when they are completely cool. - For orange glaze: Combine confectioners' sugar and orange juice in a small bowl; whisk until well blended. Drizzle over cooled loaves
