This has topped my list as favorite baked treat for over 15 years! Because fresh cranberries are only seen in the stores during the winter months, I tend to get my fill of this delicious temptation through the holidays then wait until the next year for another round. For those of you who love to bake and share over the holidays, I guarantee this recipe will be an instant tradition.
|2||c||GF all purpose flour blend. plus 1 teaspoon for dusting pan (I used King Arthur)|
|1||T||grated orange peel|
|1 1⁄2||t||baking powder|
|3⁄4||c||orange juice plus 1/2 cup for glaze|
|2||c||cranberries, fresh (fresh frozen work too)|
Preheat oven to 350 degrees. Grease and flour a large loaf pan or two small loaf pans and set aside. In large bowl, combine flour, sugar, salt, powder and soda. Stir to combine. In small bowl, whisk together oil, 3/4 cup orange juice, eggs and orange peel. Add wet mixture to dry ingredients and mix well. Add cranberries and combine. Pour into prepared pan(s) and bake for 1 hour for one pan, 45 minutes for 2 pans. Don't worry if you feel like you're overbaking because the glaze will add moisture back to the bread. Let bread cool in pan for 20 minutes before adding glaze.
Remove from oven. In small saucepan, bring 1/2c orange juice to simmer over medium heat and whisk in powdered sugar. Cook for 1-2 minutes at a low simmer while continuing to whisk. Poke multiple holes in top of loaf and pour hot glaze over top. Let cool for 15-20 minutes in pan before removing and cutting.