Step 1: Prepare Your Baking Essentials. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Whisk Together the Dry Ingredients. In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk them together thoroughly to ensure the leavening agents are evenly distributed.
Step 3: Combine the Wet Ingredients. In a separate medium bowl, lightly beat the large egg. Then, stir in the milk, melted and cooled unsalted butter, and the vibrant orange zest. Mix until just combined.
Step 4: Gently Combine Wet and Dry. Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, mix until just combined. It’s okay if there are a few lumps; overmixing will develop the gluten too much and result in a tough bread.
Step 5: Fold in Cranberries and Nuts (Optional). Gently fold in the fresh or frozen cranberries and chopped walnuts or pecans, if using. Make sure they are evenly distributed throughout the batter.
Step 6: Bake to Golden Perfection. Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 7: Cool and Glaze. Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. While the bread cools, prepare the optional glaze: In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh orange juice until smooth. Once the cranberry orange bread is fully cooled, drizzle the glaze over the top.