Cranberry Orange Loaf

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition.

Mix in the orange juice, orange zest, sour cream (or yogurt), and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Toss the cranberries with 1 tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the loaf during baking. Gently fold the coated cranberries into the batter.

Pour the batter into the prepared loaf pan, spreading it evenly.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminum foil halfway through baking.

Allow the loaf to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. Adjust the consistency by adding more powdered sugar or orange juice as needed.

Once the loaf is completely cooled, drizzle the orange glaze over the top.

Slice and enjoy your cranberry orange loaf! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.