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
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.