The Pioneer Woman Tasty Kitchen
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Sourdough Cranberry-Orange Bread

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Level: Easy

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Description

Among all the super-sweet and overly rich holiday treats, here’s one that’s not. In fact, the moist, cornmeal-laced bread packs a bit of a tang.

Ingredients

  • 2 cups Cranberries, Fresh Or Frozen
  • 2 whole Oranges, Zest And Juice (You'll Use 1/4 Of Juice For Glaze)
  • 1 cup Sugar
  • ½ cups Vegetable Oil
  • 2 whole Eggs
  • 1 cup Cornmeal
  • 1-½ cup Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1-½ cup Sourdough
  • FOR THE GLAZE:
  • ½ whole Orange, Juiced
  • 1 cup Powdered Sugar

Preparation

Preheat oven to 350ºF. Rinse cranberries and set aside. Zest and juice oranges. (You’ll need about 1/3 cup for the batter, and the remaining juice for the glaze.) Set aside.

In a mixing bowl, cream sugar, vegetable oil and eggs.

In a separate bowl, mix dry ingredients: cornmeal, flour, baking powder and salt. Add to creamed mixture alternating with sourdough and orange juice. Stir in cranberries.

Prepare loaf pans by spraying with a cooking oil spray. You could use two regular size loaf pans but I almost always use 4 to 5 of my mini loaf pans. Fill pans 2/3 full. Bake large pans for 60 minutes, minis for 25–30 minutes or until lightly browned and loaves test done. Sizes of mini-pans vary so watch closely so you don’t overbake. Cool in pan for 5 minutes.

Meanwhile, prepare glaze by combining orange juice and powdered sugar. Remove loaves from pans and place on plate or wire grate. When cool, drizzle with glaze.

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