Roti Jeruk Cranberry

Instructions

1. Preheat the oven to 350ºF. Zest and juice the orange. You'll need about ⅓ cup juice (divided) and a ¼ tsp zest for this recipe. Wash and slice the cranberries in half.
2. In a large bowl beat together the butter, sugar, and ¼ tsp orange zest with a hand mixer or stand mixer on high until the mixture is soft and fluffy (2-3 minutes). Add the egg and beat until the mixture is smooth and creamy (about 2 minutes).
3. Add the sour cream and ¼ cup of the orange juice to the batter and beat again for about 2 minutes. Save the remainder of the orange juice to make the glaze later.
4. In a separate bowl, stir together the flour, salt, baking powder, and baking soda.
5. Add about half of the flour mixture to the butter mixture and beat with low speed until combined. Add the rest and beat until combined again. Finally, fold the sliced cranberries into the batter.
6. Grease an 8½ x 4½ inch bread pan and then dust lightly with flour. Spread the cranberry bread batter into the bread pan and smooth out the surface.
7. Bake the cranberry orange bread for 60 minutes in the preheated 350ºF oven, or until it is browned on top and a toothpick inserted into the center comes out clean (a few crumbs are okay, just no wet batter).
8. Allow the bread to cool in the bread pan while you make the glaze. Combine the powdered sugar with just enough orange juice to create a thick glaze (about 1½ to 2 Tbsp). You can add a pinch of orange zest to the glaze, if desired.
9. When the bread has mostly cooled, use a knife to loosen the edges, then remove it from the bread pan. Drizzle the glaze over top, then slice and serve.