Orange Glazed Cranberry - NuWave Pro Plus Manual And Cookbok

Orange Glazed Cranberry Snack Bread
Yield: 1 9x5-inch loaf
Snack Bread Ingredients:
1½ cups plus 1 tablespoon flour,
divided
2 teaspoons baking powder
½ teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
2 teaspoon grated orange zest
3 large eggs
¼ cup butter, softened
1 teaspoon pure vanilla extract
1½ cups cranberries, fresh or frozen
Orange Syrup Ingredients:
⅓ cup freshly squeezed orange juice
⅓ cup sugar
Orange Glaze Ingredients:
1 cup powdered sugar, sifted
2-3 tablespoons fresh orange juice
Snack Bread Directions:
1. Butter bottom and sides of
9x5-inch baking pan.
2. Line pan with parchment paper
to create sling and butter the
paper; set aside.
3. In large bowl, sift together 1½
cups flour, baking powder, and
salt; set aside.
4. In another bowl, whisk together
yogurt, sugar, orange zest, eggs,
butter and vanilla.
5. Gradually mix dry ingredients
into wet ingredients.
6. In separate bowl, toss
cranberries with remaining flour
and fold them into batter.
7. Add Extender Ring to base tray
and place baking pan on 2-inch
rack.
8. Bake at 300°F for 45-50 minutes
or until toothpick comes out
cleanly.
9. Allow bread to cool on rack for
15 minutes. Loosen sides and
lift out of pan onto rack to cool
completely.
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Orange Syrup Directions:
1. Combine orange juice and sugar in
saucepan and heat on medium heat.
2. Stir mixture until sugar completely
dissolves, then cook for additional
3 minutes.
3. Remove pan from heat and set
aside.
4. Brush bread with light coat of
orange syrup and let it soak in.
5. Repeat step 4 until all syrup is used.
Orange Glaze Directions:
1. Whisk together powdered sugar and
orange juice in bowl until thick,
adding more orange juice if desired.
2. Drizzle glaze onto bread, allowing
excess to drip down sides.
3. Let glaze set for about 15 minutes
before serving.
Tip: To create a parchment paper sling,
cut a 15x9-inch sheet and insert into
the baking pan. There will be excess
parchment paper sticking out.
Tip: To remove the bread from the pan,
run a knife or bench scraper along
the edge where the bread may have
touched the pan. Remove the bread
from the pan by holding onto the
parchment paper and lifting.
Tip: Tossing the berries in flour will stop
them from sinking to the bottom of the
pan.
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