Really Good Cranberry Bread

4 from 1 vote

Servings: people

Calories: 411kcal

Author: Good Dinner Mom

Preheat oven to 350°F. Grease one regular loaf pan (8 ½- by 4 ½-inch), or four mini (6- by 3-inch) with butter or cooking spray. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment set on medium speed, beat together butter, sugar and orange zest until light and fluffy, 4 to 5 minutes.
Add eggs, one at a time, beating to combine after each addition. Add the milk and give it one more quick spin in the mixer.
Turn the mixer to low and gradually add the flour mixture. Beat until just combined.
Remove the bowl from the mixer. Stir in the cranberries and chopped, crystallized ginger.
Pour the batter into prepared pan(s) and level with a spatula. The batter will be rather thick, especially if your cranberries are frozen. You may have to "mold" the batter into the pan. That's fine, then level as best you can with the spatula.
For regular size loaf pans - Bake until the top is golden 55-65 minutes, placing foil over the top about half way through baking. I start checking it around 50 minutes with a toothpick inserted in the center, and remove from oven when the toothpick comes out with a few crumbs still attached.
For mini loaf pans - Bake 25-28 minutes, and start checking with a toothpick around 20 minutes.
Let the bread sit in the pan 10-15 minutes then run a knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.

In a medium bowl, whisk together powdered sugar, orange juice and zest, and salt until combined. Drizzle over cooled quick bread.
If glaze is too thin, add more powdered sugar until desired pouring thickness is reached.