How to Make It: Step-by-Step
Quick breads like this are notoriously easy to overmix. The goal is to combine the wet and dry ingredients just until no streaks of flour remain—any more, and you'll end up with a dense, rubbery loaf rather than a tender, crumb-topped cake.
1- Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a large bowl, combine your sugar and orange zest. Use your fingers to rub the zest into the sugar until fragrant. Whisk in the dry ingredients (flour, baking powder, baking soda, salt).
In a separate bowl, whisk the eggs, orange juice, and melted butter. Pour the wet mixture into the dry, folding gently with a spatula. Stop mixing when you still see a few small streaks of flour—the batter should be thick and slightly lumpy.
Gently fold in your flour-tossed cranberries. Pour into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before drizzling with the glaze.
Pro Tip: Tossing your cranberries in a tablespoon of flour before folding them into the batter prevents them from sinking to the bottom of the pan while baking. It keeps them evenly suspended throughout every slice.
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