Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 large (50g) egg
  • 3/4 cup (180ml) whole milk
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 tbsp (6g) orange zest
  • 2 tbsp (30ml) fresh orange juice
  • 1 1/2 cups (190g) dried cranberries
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh orange juice
  • 1/4 tsp (1g) orange zest

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x5 inch loaf pan and line it with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until no lumps remain.
  3. Create a well in the center of the dry ingredients. Pour in the room-temperature egg, milk, melted butter, orange juice, and orange zest. Stir with a spatula just until combined.
  4. Gently fold in the dried cranberries until evenly distributed, being careful not to overmix.
  5. Pour the batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden mahogany.
  6. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
  7. Whisk together the powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle over the cooled loaf in a zig-zag pattern.