Cranberry Orange Bread

This cranberry orange bread with glaze is a tender loaf, just like my banana bread. It's loaded with cranberries and has the perfect balance of sweet and tangy in every bite. It is topped with a sweet orange glaze that sets it over the top!

                 1 ½ cups all purpose flour          1 teaspoon baking powder         ½ teaspoon salt         ½ cup unsalted butter          1 cup granulated sugar         2 large eggs          1 tablespoon orange juice          1 tablespoon orange zest         ½ cup whole milk          1 teaspoon vanilla extract         1 ½ cups cranberries          1 cup icing sugar         1-2 tablespoons orange juice                                                                                                           

Preheat oven to 350°F. Grease a 9x5 inch loaf pan and dust it with flour. Set aside.

In a medium bowl, whisk flour, baking powder and salt together. In a large bowl, beat butter and sugar together for 2-3 minutes. Add eggs and mix until combined, scraping down the sides of the bowl when needed.

Mix in orange zest and juice, milk, and vanilla extract. Mix in dry ingredients until just combined.

Toss cranberries wit ½ tablespoon flour. Reserve about 10 cranberries and fold in the rest into the batter.

Spread into the prepared loaf pan and dot the top with the reserved cranberries. Bake for 50-55 minutes, or until a toothpick comes out clean.

Let it cool in the pan for 10-15 minutes. Run a knife around the edges of the pan to release the bread, and then turn it out of it's pan. Let in cool completely on a wire rack before adding the glaze.

In a small bowl, stir icing sugar and orange juice together until it is drizzling consistency. Drizzle, or spread it on the cooled bread.

This bread will keep at room temperature for up to 2 days, or in the refrigerator for up to 5 days.