Cranberry Orange Bread

Steps

1. Heat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with a strip of parchment that hangs over the long sides.
2. In a medium bowl, whisk the 2 cups flour, baking powder, baking soda and salt. In a measuring cup, stir together the orange juice and milk; it may look a little curdled, which is fine.
3. In a large bowl, beat the butter, sugar and orange zest on medium-high until pale and fluffy, 2 to 3 minutes. Beat in the eggs one at a time.
4. On low speed, add the flour mixture in three parts, alternating with the juice mixture in two parts. Mix just until no dry flour shows.
5. Toss the cranberries, and the nuts if using, with the remaining 1 tablespoon flour. Fold them into the thick batter and spread it evenly in the pan.
6. Bake 55 to 65 minutes, until the top is deep golden and a toothpick in the middle comes out with no wet batter. If the top browns too fast, lay foil loosely over it after 40 minutes.
7. Cool in the pan for 15 minutes. Lift the loaf out and let it cool completely on a rack, about 1 hour.
8. Whisk the powdered sugar with 1 1/2 tablespoons orange juice, adding a few more drops if needed, until thick but pourable. Drizzle over the loaf and let it set 15 minutes before slicing.

Good to know

• Wrapped well, the loaf keeps at room temperature for up to 3 days, and it slices even better on day two.
• To freeze, wrap the unglazed loaf in plastic and foil for up to 3 months. Thaw at room temperature, then glaze.
• Chop frozen cranberries straight from the freezer. Thawed berries bleed and streak the batter pink.
• For gifts, bake in three mini loaf pans (about 5 3/4 by 3 inches) and start checking at 35 minutes.