Orange Cranberry Bread

Step 1: Preheat the oven to 350°F. Lightly grease an 8 1/2 x 4 1/2-inch loaf pan.

Step 2: In the bowl of a stand mixer fitted with the flat beater attachment, or in a large bowl with an electric hand mixer, beat the butter, sugar, orange zest, and salt until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl as needed.

Step 3: In a medium bowl, whisk together the flour and baking powder.

Step 4: In a liquid measuring cup, whisk together the eggs, milk, and vanilla.

Step 5: With the mixer running on low speed, add about one-third of the dry ingredients to the creamed butter and beat gently to combine. Gently beat in half of the milk mixture. Mix in another third of the dry ingredients, then the remaining milk mixture. Stir in the remaining dry ingredients. Scrape the sides and bottom of the bowl as needed, then mix on low speed until no lumps remain.

Step 6: Add the chopped cranberries and mix to incorporate.

Step 7: Transfer the batter to the prepared pan and use a spatula to smooth the top.

Step 8: Bake for 55 to 60 minutes, or until a toothpick or paring knife inserted in the center comes out clean.

Step 9: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a rack to cool completely. While the bread cools, make the glaze.

Step 10: In a small bowl, combine the confectioners' sugar and orange juice. Stir with a spatula until smooth.

Step 11: Pour the glaze over the bread and spread it evenly with a small offset spatula or the back of a spoon.

Step 12: Allow the bread to cool completely before slicing.

Step 13: Store leftover bread covered at room temperature for several days. Freeze the bread unglazed for longer storage.