Orange Juice | Orange Zest Canola Oil | Egg All-Purpose Flour | Sugar Baking Powder | Salt Fresh or Frozen Cranberries
Powdered Sugar | Orange Juice Vanilla Extract
PREHEAT & MIX
Preheat oven to 350 degrees. Whisk together orange juice and zest, canola oil, and slightly beaten egg until well combined. Combine the all-purpose flour, sugar, baking powder and salt.
Make a well in the center of the dry ingredients and pour in the wet ingredients. do not over mix. Toss the cranberries with a tablespoon of flour, then gently fold into the batter.
MIX WET WITH DRY
Pour batter into the prepared loaf pan and bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes.
Add orange juice one tablespoon at a time to the sifted powdered sugar and stir until smooth and the desired consistency. Stir in the vanilla extract, then drizzle or spread on top of the cooled Cranberry Orange Bread.