1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk, room temperature
Zest of 1 large orange, divided
1/4 cup orange juice, freshly squeezed
6 tbsp unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 cups fresh cranberries, rinsed and patted dry
1/2 tbsp all-purpose flour
Prep: Preheat oven to 350˚F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour.
In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
In a measuring cup, combine milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside.
In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It won’t be smooth, just combined. Beat in 2 large eggs, mixing until well incorporated.
Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.
Toss cranberries with 1/2 tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean. Let cool in pan 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.
Orange Glaze
1 cup powdered sugar
1 1/2 tbsp freshly squeezed orange juice, or to reach desired consistency
1 tsp orange zest, reserved from the orange above
In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of zest. Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.
Notes:
You can use frozen cranberries in the same quantity and add them frozen (do not thaw). You can also add about a 1/2 cup of coarsely chopped walnuts or pecans.
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