Got it  You’re looking for a Cranberry Orange Bread with Simple Glaze Recipe (not a salad). This is a moist, fruity quick bread, perfect for breakfast, tea-time, or the holidays. Here’s the full step-by-step:

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 Cranberry Orange Bread with Simple Glaze

Ingredients

For the Bread:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tbsp orange zest (from 1–2 oranges)
• ¾ cup freshly squeezed orange juice
• ½ cup sour cream or Greek yogurt
• 1 tsp vanilla extract
• 1 ½ cups fresh or frozen cranberries (halved)
• 2 tbsp all-purpose flour (for tossing cranberries to prevent sinking)

For the Simple Glaze:

• 1 cup powdered sugar
• 2–3 tbsp orange juice (adjust for consistency)
• ½ tsp orange zest (optional, for extra flavor)

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Instructions

1. Prepare the Pan

• Preheat oven to 350°F (175°C).
• Grease and flour a 9×5-inch loaf pan or line with parchment paper.

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2. Mix Dry Ingredients

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

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3. Make the Wet Mixture

1. In a large mixing bowl, beat softened butter and sugar until light and fluffy.
2. Add eggs one at a time, beating well after each.
3. Mix in orange zest, orange juice, sour cream (or yogurt), and vanilla until smooth.

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4. Combine Batter

1. Add dry ingredients to the wet mixture, mixing gently until just combined (do not overmix).
2. Toss cranberries in 2 tbsp flour (prevents sinking).
3. Fold cranberries gently into the batter.

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5. Bake

• Pour batter into prepared loaf pan.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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6. Make the Glaze

• In a small bowl, whisk together powdered sugar and orange juice until smooth and pourable.
• Add orange zest for extra citrus punch.

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7. Glaze & Serve

• Once the bread is fully cooled, drizzle glaze over the top.
• Slice and serve with tea, coffee, or as a holiday treat.

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Tips & Variations

• Add-ins: Stir in ½ cup chopped walnuts or pecans for crunch.
• Sweeter Touch: Mix ½ cup white chocolate chips into the batter.
• Storage: Wrap tightly and store at room temp for 2 days or in the fridge for up to 5 days. Can be frozen (without glaze) for up to 2 months.
• Mini Loaves: Divide batter into 3 mini loaf pans and bake for 25–30 minutes.

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✨ This Cranberry Orange Bread is soft, tangy, and sweet with bursts of cranberry tartness – the glaze makes it even more irresistible.