I have a 4-slot mini loaf pan from The Pampered Chef, which is where I found this recipe. These are great for brunches. Each slot on the mini-loaf pan holds about 1 1/2 cups... I'll have to play around with this recipe so it will work with a regular sized loaf pan.
Ingredients (makes four mini loaves)
3 cups unbleached all-purpose flour
1 1/4 cups sugar
1/2 tsp. salt
1 tbsp. aluminium-free baking powder
1/2 cup pecans, coarsely chopped
3/4 cup (1 1/2 sticks) butter, melted
1 1/4 cup milk
1 cup dried cranberries
1/2 cup powdered sugar
1 tbsp. milk
1. Preheat oven to 350 degrees. Lightly spray the bottom of the mini loaf pan with nonstick cooking spray; set aside. In a large bowl combine flour, sugar, salt, and baking powder. Chop pecans; add to batter bowl. Mix well and set aside.
2. In a small bowl, microwave butter on HIGH for 45-60 seconds until just melted. Zest orange to measure 1 tbsp zest. Juice orange to measure 1/4 cup juice. Add zest, juice, eggs, and milk to butter; whisk until combined. Add butter mixture to dry ingredients; mix just until dry ingredients are moistened. Do not overmix. Gently stir cranberries into the batter.
3. Fill each well of the loaf pan with about 1 cup batter. Top batter with additional pecan halves if desired. Bake 40-45 minutes or until a toothpick inserted in the center of the loaves comes out clean and tops of loaves are golden brown. Cool in pan for 5 minutes. Loosen sides of loaves from pan; remove to cooling rack and allow to cool completely.
4. For glaze, mix powdered sugar and milk until smooth; drizzle evenly over cooled loaves.