I 100% stole this recipe from Charmingly Uncomplicated because it was fantastic!
Cranberry Orange Bread
Makes one large loaf or 3 smaller loaves
1 medium orange
3/4 cup orange juice
1 beaten egg
2 Tbsp. cooking oil
2 cups all-purpose flour (or, 2 cups gluten free flour + 2 tsp. xanthan gum – I used King Arthur Gluten Free All Purpose Baking Flour)
3/4 cup granulated sugar
1.5 tsp. baking powder
1 tsp. salt
.5 tsp. baking soda
1 cup coarsely chopped fresh or frozen cranberries (next time I might try dried just to see how that changes the flavor)
1 cup chopped walnuts (I skipped the walnuts in half of the batter due to an allergy)
1 cup sifted powdered sugar
2 Tbsp. orange juice
Preheat oven to 350*
Finely shred peel from 1 orange; reserve peel.
In a mixing bowl, combine 3/4 cup orange juice, 1 tsp. of the shredded orange peel, egg and cooking oil. In another mixing bowl, stir together flour, granulated sugar, baking powder, salt, and baking soda. Add wet ingredients to dry ingredients and stir until just combined (do not over mix). I add in the xanthan gum last so it doesn’t toughen the better. Fold in chopped cranberries and walnuts.
Turn into one lightly greased 8x4x2 inch loaf pan or three 6x3x2 inch loaf pans. Bake in a preheated 350* oven for 50-60 minutes for a large pan (or 35-40 minutes for smaller pans). Test with a wooden pick inserted near center (done when it comes out clean). I opted to make mine muffins. I made a double batch so I ate some, shared some, and put the rest in the freezer for an easy grab and go breakfast.
Cool thoroughly on a wire rack.
Blend 2 Tbsp. of orange juice with powdered sugar. Add more if necessary to create a drizzling consistency (we like this to be a bit on the thicker side). Drizzle glaze atop cooled loaves and garnish with reserved zested orange peel.