Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper leaving an overhang on the long sides for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.2 cups all-purpose flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a separate medium bowl, combine the milk, melted unsalted butter, large egg, and orange zest. Whisk well until all the wet ingredients are thoroughly combined.1 cup milk, ½ cup unsalted butter, melted, 1 large egg, 1 tablespoon orange zest
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
- Gently fold in the fresh or frozen cranberries. If using frozen, do not thaw them.1 cup fresh or frozen cranberries
- Pour the batter evenly into the prepared loaf pan and spread it smoothly to the edges.
- Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown.
- Remove the loaf from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
- Carefully lift the bread out of the pan using the parchment paper overhang or invert it onto the wire rack to cool completely.
- While the bread cools, whisk together the powdered sugar and 2-3 tablespoons of fresh orange juice in a small bowl until smooth. Adjust consistency as needed.1 cup powdered sugar, 2-3 tablespoons fresh orange juice
- Once the bread is completely cool, drizzle the orange glaze over the top. Allow the glaze to set slightly before slicing and serving.
Notes
For an extra touch, you can lightly toast chopped walnuts or pecans and fold them into the batter along with the cranberries. This adds a lovely crunch and nutty flavor.
