Harvest Breakfast

Orange cranberry bread

By MIO Coalition November 2022



  • 2 cups Shawnee Mills All-Purpose Flour
  • ½ cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • Zest of 1 large orange
  • 2⁄3 cup fresh orange juice
  • 2 Hansen’s eggs, lightly beaten
  • 1⁄3 cup vegetable oil
  • 1 ¼ cups fresh cranberries, halved
  • ½ cup Knight Creek pecans, chopped
For the glaze:
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ¾ cup sugar
  • ¼ cup orange juice
sliced bread loaf


Preheat oven to 350 degrees. Line a 9×5-inch loaf pan with parchment paper or spray with nonstick cooking spray. Combine the flour, sugar, baking powder and salt together in a large bowl. Stir in the orange zest.  Make a well in the center and add the orange juice, eggs and vegetable oil, stirring just until combined. Gently fold in the cranberries and pecans. Pour the batter into the prepared loaf pan. Bake in a preheated oven, about 45 minutes or until done. Cool in the pan for 10 minutes, then remove to a cooling rack. For the glaze: Make glaze by combining all ingredients in a small saucepan. Stir, and heat, but don’t let come to a boil. Drizzle glaze over warm bread.

Category: Harvest Breakfast

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