1. Prepare the Loaf Pan: Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk flour, sugar, baking powder, baking soda, and salt. Add orange zest and whisk again.
3. Add Cranberries: Toss cranberries into the dry mixture to prevent sinking.
4. Combine Wet Ingredients: In another bowl, whisk orange juice, vegetable oil, and egg until smooth.
5. Make the Batter: Pour wet mixture into dry ingredients and gently fold until just combined. Batter will be slightly lumpy.
6. Bake: Transfer batter to the loaf pan and bake 55–60 minutes, or until a toothpick comes out clean.
7. Cool: Cool in the pan 10 minutes, then transfer to a rack.
8. Prepare Glaze: Mix powdered sugar and orange juice until smooth. Adjust thickness as needed.
9. Glaze the Bread: Drizzle glaze over the cooled loaf and let it drip down the sides.

Variations:

• Add ½ cup chopped walnuts or pecans
• Swap half the cranberries for raspberries
• Use lemon zest instead of orange
• Add 1 teaspoon vanilla extract

Tips:

• Zest the orange before juicing
• Toss berries in flour mixture to prevent sinking
• Avoid overmixing to keep loaf tender
• Use fresh orange juice for best flavor
• Cool completely before glazing

Storage:

• Room temp: Up to 3 days in an airtight container
• Freeze: Freeze unglazed loaf up to 3 months
• Reheat: Microwave slices 10–15 seconds

FAQs:

• Use frozen cranberries? Yes, add straight from freezer.
• Reduce sugar? Can reduce by ¼ cup.
• Make muffins? Bake 18–20 minutes.
• Why dense? Overmixing or too much flour.