Sourdough Cranberry-Orange Bread

• 2 cups Cranberries, Fresh Or Frozen
• 2 whole Oranges, Zest And Juice (You'll Use 1/4 Of Juice For Glaze)
• 1 cup Sugar
• 1/2 cups Vegetable Oil
• 2 whole Eggs
• 1 cup Cornmeal
• 1-1/2 cup Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1-1/2 cup Sourdough
• FOR THE GLAZE:
• 1/2 whole Orange, Juiced
• 1 cup Powdered Sugar

1. Preheat oven to 350u0b0F. Rinse cranberries and set aside. Zest and juice oranges. (You'll need about 1/3 cup for the batter, and the remaining juice for the glaze.) Set aside.
2. In a mixing bowl, cream sugar, vegetable oil and eggs.
3. In a separate bowl, mix dry ingredients: cornmeal, flour, baking powder and salt. Add to creamed mixture alternating with sourdough and orange juice. Stir in cranberries.
4. Prepare loaf pans by spraying with a cooking oil spray. You could use two regular size loaf pans but I almost always use 4 to 5 of my mini loaf pans. Fill pans 2/3 full. Bake large pans for 60 minutes, minis for 25-30 minutes or until lightly browned and loaves test done. Sizes of mini-pans vary so watch closely so you don't overbake. Cool in pan for 5 minutes.
5. Meanwhile, prepare glaze by combining orange juice and powdered sugar. Remove loaves from pans and place on plate or wire grate. When cool, drizzle with glaze.

cranberries, oranges, sugar, vegetable oil, eggs, cornmeal, flour, baking powder, salt, sourdough, orange, powdered sugar

Taken from tastykitchen.com/recipes/breads/sourdough-cranberry-orange-bread/ (may not work)