Cranberry Orange Quick Bread

• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 cup Fresh Cranberries, Halved (or Frozen Whole)
• 1 cup Light Brown Sugar
• 1 whole Large Egg
• 1 cup Freshly Squeezed Orange Juice
• 1/3 cups Vegetable Oil
• 1 teaspoon Vanilla Extract
• 1 whole Orange, Zested
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 1 whole Orange, Juiced
• 1 whole Orange, Zested (or However Much You Desire)

1. Preheat oven to 350u0b0F. Grease a 9x5 loaf pan, or 6-cup bundt pan with cooking spray and set aside.
2. In a large bowl, combine the all-purpose flour, baking soda, salt and cranberries. Set aside.
3. In another large bowl, combine the brown sugar and egg and whisk to thoroughly combine. Whisk in freshly squeezed orange juice, vegetable oil, vanilla extract, and orange zest. Add the wet ingredients into the dry ingredients and, with a rubber spatula, gently fold mixture together. Try not to overmix.
4. Pour the quick bread batter into prepared loaf or bundt pan and bake in the preheated oven 50-60 minutes or until a toothpick inserted into the center comes out clean.
5. Turn bread out onto a wire rack to cool completely.
6. To make the glaze, whisk confectioners sugar with orange juice and zest until you reach your desired consistency. Pour the glaze over the cooled bread.

allpurpose, baking soda, salt, fresh cranberries, light brown sugar, egg, freshly squeezed orange juice, vegetable oil, vanilla, orange, powdered sugar, orange, orange

Taken from tastykitchen.com/recipes/breads/cranberry-orange-quick-bread/ (may not work)