A light and airy loaf of bread filled with orange and cranberry
Preheat oven to 350. Combine dry ingredients set aside. Beat butter and sugar until smooth. Add eggs one at a time. Add in vanilla and orange juice. Slowly add in dry ingredients. Mix until just incorporated. Fold in cranberries, nuts, and orange peel. Pour into 3 greased mini loaf pans or one regular. Bake for 35 minutes(for mini pans) 1 hour for regular pan or until a toothpick inserted comes out clean. Let cool 5 minutes before removing from pans. Place a piece of waxed paper underneath the cooling rack. Combine ingredients and whisk until smooth. Drizzle over bread. Store bread in an airtight bag or container, or freeze for up to 6 months.