Carrot Walnut Cranberry Quick Bread With Vanilla Bean Glaze Recipes

ZUCCHINI BREAD WITH DRIED CRANBERRIES AND VANILLA BEAN GLAZE

Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze image

Provided by Food Network Kitchen

Time 1h15m

Yield one 9-by-5-inch loaf or three 6-by-3-inch mini loaves

Number Of Ingredients 17

Ingredients

1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 cup dried cranberries
2 large eggs
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
1 teaspoon grated orange zest (optional)
1 cup shredded zucchini, squeezed dry
1 cup confectioners' sugar
1 tablespoon milk
1 vanilla bean, split lengthwise and seeds scraped

Steps:

Make the zucchini bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.
Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the dried cranberries.
Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the shredded zucchini. Fold the zucchini mixture into the flour mixture until just combined.
Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
Make the glaze: Whisk the confectioners' sugar, milk and vanilla seeds in a bowl. Pour over the cooled zucchini bread and let set, 15 to 20 minutes.

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