1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 tablespoon orange zest
½ cup fresh orange juice
1 cup dried cranberries
½ cup chopped candied orange peel
For the glaze:
1 cup powdered sugar
2-3 tablespoons fresh orange juice
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
Mix in the orange zest and juice until well combined. Gradually add the flour mixture to the wet ingredients, mixing just until incorporated.
Fold in the dried cranberries and candied orange peel.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer it 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 loaf before serving.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes