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2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, softened
2 large eggs
3/4 cup orange juice
1 tablespoon orange zest
1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)
For the glaze (optional)
1/2 cup powdered sugar
1-2 Tablespoons orange juice
Preheat your oven to 350°F.
Grease and flour a 9-inch-by-5-inch loaf pan.
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
In a separate mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated.
Mix in the orange juice and orange zest until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Gently fold in the cranberries until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for approximately 60 to 90 minutes, or until a toothpick or cake tester inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
To make the optional glaze, slowly add in the orange juice into the powdered sugar until it becomes slightly runny.
Drizzle over the top of the cooled bread.
