1and 1/4 cups(130 grams) fresh cranberries, chopped (I cut mine in half, then measured them)
For the orange glaze:
1cup(120 grams) powdered sugar
1.5-2 tablespoons(23-30ml) fresh orange juice
Instructions
To make the cranberry orange bread:
Preheat the oven to 350°F (177°C). Spray a 9x5-inch loaf pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, whisk together the oil, sugar, sour cream, eggs, orange juice, orange zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined. Then, gently fold in the chopped cranberries.
Pour the batter into the prepared loaf pan and bake at 350°F (177°C) for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10 to 15 minutes of baking to prevent excess browning.
Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.
To make the orange glaze:
Once the bread has cooled, whisk together the confectioners' sugar and orange juice. Start with 1.5 tablespoons of orange juice and whisk well. If your mixture is too thick, slowly add a little more orange juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. If the glaze is too thin, add more powdered sugar as needed.
Using a spoon, drizzle the glaze on top of the bread and spread it around. The glaze should harden up a little more after about 15 to 20 minutes.
Notes
Storage instructions: Store in an airtight container at room temperature or in the refrigerator for up to four days.Freezing instructions: Bread will freeze well for up to three months. I suggest wrapping it tightly with plastic wrap and storing it in a large freezer bag or storage container. Thaw overnight in the refrigerator, bring to room temperature, and add the glaze before serving.