Cranberry Orange Bread With Orange Butter

There are many similar recipes out there for this kind of bread, but I like this particular one because of the butter! Preparation time does not include time for bread to cool or time for butter to chill.

• Ready In: 40 mins
• Serves: 16

Ingredients

• 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)

Directions

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.