Cranberry Cornmeal Loaves with Orange Glaze


Cranberry Cornmeal Loaves with Orange Glaze.

Perfect holiday recipe for a dessert or breakfast.

Cranberry Cornmeal Loaves with Orange Glaze
For Loaves:
  • 2 and 1/4 cups plus 2 tablespoons sugar divided
  • 1 and 1/2 cups unsalted butter softened
  • 4 large eggs
  • 1 and 1/2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour divided
  • 1 cup finely ground stone-ground yellow cornmeal
  • 2 and 1/4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 cups fresh or frozen cranberries slightly thawed, if frozen
For Orange Glaze:
  • 1 cup confectioners' sugar
  • 1/4 cup fresh orange juice
  • 2 teaspoons orange zest
For Loaves:
  1. Preheat oven to 350°. Spray 2 (9x5-inch) loaf pans with nonstick cooking spray. Dust each pan with 1 tablespoon sugar. Set aside.
  2. In a large bowl, beat butter at medium speed with a mixer until creamy. Gradually add remaining 2 and 1/4 cups sugar, beating until light and fluffy. Add eggs, one at time, beating well after each addition. Add vanilla, beating to combine.
  3. In another bowl, sift together 2 cups flour, cornmeal, baking powder, cinnamon, salt, and nutmeg. Gradually add to butter mixture, beating just until combined.
  4. Toss cranberries with remaining 2 tablespoons flour. Gently fold into batter. Spread batter in prepared pans, smoothing top.
  5. Bake for 1 hour. (Do not open oven door while loaves are baking.) Let cool in pans for 10 minutes. Invert onto a wire rack, and let cool completely.
  6. Drizzle Orange Glaze over each loaf, and sprinkle with orange zest.
For Orange Glaze:
  1. In a small bowl, whisk together confectioners' sugar and orange juice until smooth.

Makes 2 (9x5 inch loaves)

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