Cranberry Orange Loaf Recipe

A delightful loaf that combines the zing of orange with the tartness of cranberries, perfect for breakfast or as a snack.

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Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the orange juice and orange zest until fully combined.
Gradually add the dry ingredients into the wet mixture, mixing just until incorporated.
Gently fold in the cranberries until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk the powdered sugar, orange juice, and orange zest, then drizzle over the cooled loaf.

Store the loaf in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.