For the Cranberry Bread

Prepare the pan and oven.

1. Preheat the oven to 350°F (177°C). Generously butter an 8 1/2 × 4 1/2-inch loaf pan (6-cup capacity), then dust with flour. Tap out any excess and set aside.

Combine the dry ingredients.

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Combine the milk and citrus.

1. In a separate bowl, stir together the milk, the zest of one orange (reserving 1 teaspoon for the glaze), and the freshly squeezed orange juice. Set aside.

Cream the butter and sugar.

1. In a large mixing bowl, cream the softened butter and granulated sugar on medium-high speed for 2–3 minutes, until lightened. Add the eggs and mix until fully incorporated.

Incorporate the dry and wet mixtures.

1. Add the dry ingredients to the butter mixture in two additions, alternating with the milk-orange mixture. Mix on low speed until just combined. Scrape down the bowl as needed to ensure even blending.

Fold in the cranberries.

1. Toss the cranberries with 1/2 tablespoon flour to prevent sinking. Gently fold them into the batter without overmixing.

Bake the loaf.

1. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
2. Cool the bread in the pan for 10–15 minutes, then loosen the edges and transfer the loaf to a wire rack to cool completely.

For the Orange Glaze

Prepare the glaze.

1. In a medium bowl, whisk together the powdered sugar, orange juice, and reserved orange zest until smooth. Adjust consistency as needed by adding more powdered sugar (to thicken) or more orange juice (to thin).

Glaze the bread.

1. Once the loaf has cooled to room temperature, drizzle the glaze evenly over the top. Allow several minutes for the glaze to set before slicing.