Ingredients
Scale
- 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 large egg, room temperature
- 3/4 cup fresh orange juice
- 2 tablespoons orange zest
- 1/4 cup melted unsalted butter
- 1 1/2 cups fresh or frozen cranberries
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick cooking spray. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Ensure there are no large clumps in the dry mixture to maintain a consistent crumb.
- In a separate medium bowl, beat the egg lightly. Stir in the 3/4 cup of orange juice, the 2 tablespoons of orange zest, and the melted butter. Pour the wet ingredients into the dry ingredients. Mix with a spatula just until moistened. Be careful not to overmix, as this can make the bread tough. Gently fold in the cranberries until they are evenly distributed.
- Transfer the batter into the prepared loaf pan and smooth the top with your spatula. Bake in the center of the oven for 55 to 60 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the bread cools, prepare the glaze by whisking the powdered sugar, 2 tablespoons of orange juice, and 1 teaspoon of zest in a small bowl until smooth. Once the bread is completely cool, drizzle the glaze generously over the top. Allow the glaze to set for about 15 minutes before slicing and serving.
- Cook Time: 70 minutes