Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen cranberries, coarsely chopped
- Zest of one orange
- 3/4 cup fresh orange juice
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- Zest of half an orange (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the chopped cranberries and orange zest.
- In a separate bowl, whisk together the fresh orange juice, melted butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the chopped cranberries and orange zest.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cranberry orange bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
For the Glaze:
- In a small bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth.
- Drizzle the glaze over the cooled bread.
- Let the glaze set before slicing and serving.