Cranberry-Orange Quick Bread with Nutmeg-Rum Glaze

Preparation info
  • Makes


    Small Loaves
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

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.


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


  1. 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