Cranberry-Pecan Bread

1 1/2 cups fresh or frozen cranberries, chopped*
1 cup chopped pecans
3 cups all-purpose flour, divided
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups sugar
1 cup canola oil
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 cup whole milk

6 tablespoons powdered sugar
2 tablespoons orange juice
1/2 tablespoon butter, melted
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract

1. Heat oven to 350ºF. Spray 3 (7 3/4 x 3 3/4-inch) loaf pans with cooking spray; dust with flour, tapping out excess. Toss cranberries and pecans with 1/4 cup of the flour in medium bowl to coat.

2. Whisk remaining 2 3/4 cups flour, baking powder and salt in medium bowl. Beat sugar and oil in large bowl at medium speed 1 minute or until combined. Add eggs one at a time, beating just until blended. Beat in 1 1/2 teaspoons each vanilla and almond extract. At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with flour mixture. Stir in cranberry mixture. Divide batter between pans.

3. Bake 55 to 60 minutes or until wooden skewer inserted in center comes out clean. Cool in pans on wire rack 15 minutes.

4. Meanwhile, whisk all glaze ingredients together in small bowl. Remove bread from pans; place on wire rack. Brush with glaze; cool completely.

PER SLICE: 265 calories, 13.5 g total fat (1.5 g saturated fat), 3 g protein, 32.5 g carbohydrate, 25 mg cholesterol, 195 mg sodium, 1 g fiber

TIP *To chop cranberries in food processor, freeze until slightly firm and pulse until chopped.


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