Orange Cranberry Bread with Orange Glaze

Preheat oven to 350 degrees F. Prepare a loaf pan (I used PAM to spray it).

In a medium bowl, sift together flour, salt, and baking powder. Set aside.

Cream together butter and sugar until fluffy (about 2 minutes in a stand mixer on medium). Add in eggs, one at a time, until combined. Next, add 3 Tablespoons of orange juice and the zest and mix to combine.

Add flour mixture and milk alternately into the creamed mixture, starting and ending with the flour, mixing until just combined after each addition. Fold in cranberries. *If using Craisins (dried cranberries), coat them with about 1 Tablespoon of flour to make sure they don’t all sink to the bottom of the batter while it bakes.*

Pour batter into pan and bake for 40-60 minutes until top is lightly browned and a toothpick comes out clean.

While it bakes, prepare the glaze: Stir together powdered sugar and 2 Tablespoons of orange juice until combined.

Once the bread is done, let it cool in the pan for 15-20 minutes. Remove from pan and transfer to cooling rack with a sheet pan underneath. Drizzle the glaze over the top of the bread.