2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1 1/2 cups fresh cranberries
1/4 cup butter, softened
1 cup white sugar
3/4 cup orange juice
Glaze: 1 cup of powdered sugar 3-4 teaspoons of orange juice Directions: Preheat the oven to 350 degrees. Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for an even easier release. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest and cranberries. Set aside.
In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
While bread is baking, mix together your powdered sugar and orange juice glaze. It should be thick, like a frosting.
Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. I check it at arond 40 minutes and sometimes put foil over the top to keep it from burning. Let stand 10 minutes, then spread glaze over warm bread. Cool before cutting.