Cranberry-Orange Quick Bread with Nutmeg-Rum Glaze

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

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

Americas
United States
Bread
Vegetarian

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