Step 1

Preheat oven to 350 degrees. Lightly coat a non-stick 9x5-inch loaf pan with cooking spray.

Step 2

In a small bowl, whisk together 3/4 cup orange juice and zest, canola oil, and slightly beaten egg until well combined.

Step 3

In a large bowl, combine the 2 cups all-purpose flour, sugar, baking powder and salt.

Step 4

Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon or spatula just until the dry ingredients are incorporated — do not over mix.

Step 5

Toss the cranberries with a tablespoon of flour, then gently fold into the batter.

Step 6

Pour batter into the prepared loaf pan and bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes.

Step 7

Add orange juice one tablespoon at a time to the sifted powdered sugar and stir until smooth and the desired consistency. Stir in the vanilla extract, then drizzle or spread on top of the cooled Cranberry Orange Bread.