Name: Cranberry-Orange Quick Bread with Nutmeg-Rum Glaze
Yield: Makes 6 Small Loaves (or 2 Large Ones)
Cuisine: United States
Ingredients: 1 cup granulated sugar; 2 tablespoons grated orange zest (the outer orange skin only, no bitter white pith); 1½ cups fresh orange juice (from 3 large oranges), seeds removed but pulp left in; 6 tablespoons (¾ stick) unsalted butter, melted; 2 teaspoons each baking soda and cream of tartar; 1 teaspoon freshly grated nutmeg; 4 cups (about 1 pound) fresh or frozen (unthawed) cranberries, picked over, rinsed, and drained; 1 teaspoon each ground cinnamon and ground allspice; 1 cup pecan or walnut pieces (about 4 ounces); ½ teaspoon pure vanilla extract; 4 cups all-purpose flour; 2 cups sifted confectioners’ sugar; 2 tablespoons milk; ½ teaspoon each freshly grated nutmeg and salt; 2 large eggs; 2 tablespoons dark rum, brandy, or apple cider, or more as needed; 1 cup packed light brown sugar; Pinch of freshly ground black pepper

Preparation info

Makes
6
Small Loaves

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This bread can be made in miniature loaves (great for gifts) or larger ones. It is based on a recipe that dates from the American Revolution, from Fraunces Tavern in New York City. Black pepper was frequently included in old recipes for spiced cakes and breads—and we thought bold, spicy flavors were a recent culinary development.

Ingredients

4 cups all-purpose flour
1 cup granulated sugar
1 cup

Method

Butter 6 small loaf pans, 5¾×¼×2 inches, or use two 9×5×3-inch or three 8½×2⅝×2⅝-inch loaf pans. Spoon a little flour into each pan and shake and tap the pans to evenly dust the sides and bottoms. Whack the bottoms a few times to loosen any excess flour and then tap out the excess; set the pans aside. Preheat the oven to

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Cranberry-Orange Quick Bread with Nutmeg-Rum Glaze

Ingredients

Method

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