Cranberry Orange Bread With Orange Butter

• FOR THE BREAD
• 3 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt, low sodium
• 2 tablespoons orange zest
• 1 cup orange juice (medium or high pulp)
• 3 tablespoons vegetable shortening, melted
• 2 eggs, well beaten
• 1 1/2 cups pecans, coarsely chopped
• 2 cups dried cranberries
• FOR THE BUTTER
• 1 lb unsalted butter, room temperature
• 2 tablespoons orange zest, finely chopped
• 1/3 cup triple sec (or use an equal measure of orange juice)

1. FOR THE BREAD, Preheat oven to 350 degrees F.
2. Grease & flour 8 small loaf pans (2 1/2"x4"x1/2").
3. In large bowl, mix together flour, sugar, baking powder, salt, baking soda & 2 tablespoons of zest.
4. Add orange juice, shortening & eggs, stirring until just moistened.
5. Fold in nuts & cranberries.
6. Spoon dough into loaf pans, & bake 30-35 minutes or until golden brown & firm to touch.
7. Remove from oven & cool in pans on wire rack for 5 minutes.
8. Turn loaves out onto wire rack to cool completely.
9. FOR THE BUTTER, in a small bowl, mix butter, zest & Triple Sec until well blended, then refrigerate.

bread, allpurpose, sugar, baking powder, salt, orange zest, orange juice, vegetable shortening, eggs, pecans, cranberries, butter, unsalted butter, orange zest, triple

Taken from www.food.com/recipe/cranberry-orange-bread-with-orange-butter-284669 (may not work)