Cranberry-Cheddar Quick Bread

Step 1

Heat oven to 350 F. Prepare a loaf pan with grease or non-stick cooking spray (1 – 9” x 5” x 3” or 2 – 8” x 3” x 2” pans).

Step 2

Sift together dry ingredients, spices, and orange zest. Cut in shortening.

Step 3

Add water to juice if needed to measure ¾ cup.

Step 4

Add juice, cheese, and egg.

Step 5

Mix to combine, do not overwork. Fold in cranberries and nuts. Batter will be thick.

Step 6

Pour batter into loaf pan and bake for 60 – 70 minutes or until bread springs back when lightly touched.

Step 7

Test with a tooth pick or wooden skewer. Remove from oven and cool for 10 minutes before turning bread out on to a wire rack to cool.

Step 8

Wrap with plastic wrap when completely cool and allow to stand for at least 8 hours before icing and serving (this is important to allow the bread to completely develop and the cheese to work its magic).

Step 9

This bread also freezes extremely well, top with icing after thawing.

Step 10

Place sugar in a small mixing bowl and add water about a half of a teaspoon at a time to be sure not to make the icing too thin.

Step 11

Add the almond oil (if you are using extract be aware that it adds more liquid and adjust water accordingly).

Step 12

Let the icing stand for a few minutes and then stir again, adding small amount of water if needed.

Step 13

Allow the icing to dry for 3 – 4 hours before wrapping (I wrap the loaf with wax paper before placing in a bag to prevent the icing from sticking).

Step 14

Place the loaf on a wire rack over wax paper and drizzle the icing over the bread with a spoon or a piping bag. I use a water glass to hold my piping bag for filling. Cut the tip with scissors.