3 medium oranges
1 beaten egg
2 tablespoons cooking oil
2 cups all-purpose flour
¾ cup granulated sugar
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup coarsely chopped fresh or frozen cranberries
½ cup chopped walnuts
1 cup sifted powdered sugar
Finely shred peel from 1 orange; reserve peel.
Squeeze juice from all oranges. Measure 3/4 cup of the juice; reserve the remaining orange juice.
In a mixing bowl, combine the ¾ cup orange juice, 1 teaspoon of the shredded orange peel, egg, and cooking oil. In another mixing bowl, stir together flour, granulated sugar, baking powder, salt, and baking soda. Add orange juice mixture to dry ingredients; stir just till moistened. Fold in chopped cranberries and walnuts.
Turn batter into one lightly greased 8x4x2-inch loaf pan or three 6x3x2-inch loaf pans. Bake in a 350° oven for 50 to 60 minutes for a large pan (30 to 40 minutes for smaller pans) or till a wooden pick inserted near center comes out clean. Cool bread 10 minutes in pan; remove from pan. Cool thoroughly on a wire rack.
For glaze, stir 1 tablespoon of the reserved orange juice into powdered sugar. Add more orange juice to make of drizzling consistency. Drizzle glaze atop cooled loaves; garnish with reserved shredded orange peel. Makes 1 large or 3 small loaves.
Apricot-Orange Bread: Prepare Cran-berry-Orange Bread as above, except substitute 1 cup snipped dried apricots for the cranberries. Pour boiling water over apricots; let stand about 5 minutes. Drain well before folding into batter.