Preheat oven to 350 degrees. Grease the bottom of an 8" x 5" loaf pan.

Put the sugar in a large mixing bowl and add the zest of one orange. With your fingers combine the sugar and the zest to mix.

Add all the other dry ingredients to the bowl with the orange/sugar mixture and mix to combine with a spoon or spatula

Mix the egg, butter, and orange juice together in a small bowl, then add to the dry ingredients. Stir till just combined, then scrape the sides of the bowl with a rubber spatula.

Using a food processor or a food chopper, chop the whole cranberries then gently fold them into the batter until incorporated. Do not over mix the cranberries or your batter will become pink.

Spoon the batter into the prepared pan and bake for about 60 minutes, until the bread is golden brown and a toothpick inserted comes out clean.

Remove the bread from the oven and let cool for 20 minutes before removing from the pan. Finish cooling on a wire rack.

In a small bowl add the powdered sugar and stir with a whisk to remove lumps.

Mix in the melted butter, orange juice, and orange zest to make a smooth icing. If your glaze is too thick add additional orange juice. If it is too runny add additional powdered sugar.

Spoon the glaze over the cooled Orange Cranberry Bread

Store any leftover bread covered in an airtight container for several days.

Freeze the whole loaf of bread by wrapping the cooled loaf in foil then place it in a plastic bag. Freeze for up to three months.