Tool

• 9×5-inch loaf pan

Ingredients

Bread

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1¼ teaspoons baking powder

• ½ teaspoon salt

• ½ cup whole milk, room temperature

• ½ cup vegetable oil

• Zest of 1 orange

• 2 tablespoons orange juice

• 1 large egg, room temperature

• 2 teaspoons vanilla extract

• 1 cup fresh or frozen cranberries

Orange Glaze

• 1½ cups powdered sugar, sifted

• 3–4 tablespoons orange juice

• ¼ teaspoon vanilla extract

• Orange zest

Direction

Make the Bread

1. Preheat oven to 350°F. Butter or spray a 9×5-inch loaf pan.

2. In a large bowl, whisk flour, sugar, baking powder, and salt.

3. In another bowl, whisk milk, oil, orange zest, orange juice, egg, and vanilla until well combined.

4. Add wet mixture to dry mixture and stir just until combined.

5. Fold in cranberries.

6. Transfer batter to prepared pan and smooth the top.

7. Bake 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. Cool in the pan 20 minutes, then remove and cool completely on a wire rack.

Make the Glaze

1. Whisk powdered sugar, orange juice, and vanilla until smooth.

2. Drizzle over cooled bread.

3. Garnish with orange zest if desired.

Notes

• Skip the glaze: Sprinkle 1 tablespoon granulated or sparkling sugar over the batter before baking for a crisp sugar crust.

• Prevent over-browning: If the top darkens too quickly, tent with foil after 30 minutes.

• No need to flour the cranberries: The batter is thick enough to keep them suspended.

Nutrition

Calories: 452 • Carbs: 75g • Protein: 5g • Fat: 15g • Saturated Fat: 3g • Polyunsaturated Fat: 8g • Monounsaturated Fat: 3g • Trans Fat: 0.1g • Cholesterol: 25mg • Sodium: 228mg • Potassium: 102mg • Fiber: 1g • Sugar: 49g • Vitamin A: 94IU • Vitamin C: 9mg • Calcium: 69mg • Iron: 2mg