Preparation - 20 min | Baking - 75 min
Difficulty - Medium| Yields – 1 loaf

Ingredients
12 oz packed brown sugar
4 whole eggs 
1 ½ tsp RODELLE Vanilla Extract 
5 ½ oz canola oil 
4 oz whole milk 
15 oz flour
¾ tbsp baking soda
½ tsp baking powder 
1 tsp salt
Zest of lemon and orange
3 cups whole cranberries
2 oz chopped pecans
1 cup powdered sugar
2-3 tbsp orange juice

Method

• Preheat the oven to 350 degrees.
  
• In a large mixing bowl, sift together the flour, baking powder, baking soda and salt.
  
• Add the zest, mix well.
  
• In a separate mixing bowl, mix the brown sugar and eggs, until light and fluffy.
  
• Stir in the RODELLE Vanilla Extract.
  
• In a large mixing cup, whisk the oil and milk together, set aside.
  
• Slowly add the dry ingredients, alternating with the milk and oil mixture.
  
• Mix until just moistened.
  
• Carefully, fold in the cranberries and pecans.
  
• Pour into a floured and greased 9x5 inch loaf pan.
  
• Bake at 350 degrees for 1 hour 15 minutes, or until a wooden toothpick inserted comes out clean.
  
• Allow to cool for 5 minutes and then remove to wire rack.
  
• Allow to rest at room temperature until completely cool.
  
• In a separate bowl, mix the powdered sugar and orange juice.
  
• Once the loaf is cool, pour glaze over the top.