Orange Cranberry Quick Bread

1.Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy removal.

2.In a large bowl, whisk together the flour, baking soda, and salt. Set aside.

3.In a separate medium bowl, whisk together the granulated sugar, beaten egg, melted butter, milk, orange zest, orange juice, and vanilla extract until well combined.

4.Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture together until just combined. Do not overmix; a few streaks of flour are acceptable.

5.Gently fold in the cranberries. Be careful not to crush them.

6.Pour the batter into the prepared loaf pan and spread evenly.

7.Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with only a few moist crumbs attached. If the top begins to brown too quickly, loosely tent it with aluminum foil for the last 10-15 minutes of baking.

8.Let the quick bread cool in the pan for 10 minutes before carefully lifting it out onto a wire rack to cool completely.

9.If using the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Drizzle over the completely cooled bread before slicing and serving.