The house fills with a wonderful scent whenever I cook this meal. Next time, I’ll be making a larger batch.

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the orange zest to the dry ingredients and mix well.

In another bowl, combine the orange juice, vegetable oil, and eggs. Beat until well blended.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Gently fold in the cranberries.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To make the glaze, whisk together the powdered sugar and orange juice until smooth.

Drizzle the glaze over the cooled bread before serving.

For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter. If you prefer a sweeter bread, consider adding 1/2 cup of white chocolate chips. For a more intense orange flavor, substitute some of the orange juice with orange extract. If you have picky eaters, you can finely chop the cranberries to distribute them more evenly throughout the bread.