Love this bread. Moist, sweet - the hint of orange zest in the glaze is special.
I have also made this recipe Gluten Free by simply using one of the "recipe ready" gluten free flours such as Namaste or Domata which substitute on a 1 for 1 basis. Turns out great and my GF friends love it.
Prepare one large or 3 small loaf pans by rubbing the insides with a small amount of shortening. Cut a piece of wax paper or parchment paper to line the bottom of the pan(s).
Finely shred the peel from 2 oranges or use a microplane zester to remove the peel. Set aside.
Squeeze the choice from all the oranges. Measure out 3/4 C of the juice, reserve the rest for later.
Whisk together the egg, the 3/4 C orange juice, one teaspoon of the zest, and the canola oil until well blended.
In a large bowl whisk together the flour, baking soda, baking powder, salt, and the sugar.
Stir the dry ingredients into the liquid ingredients and stir just until moistened.
Gently stir in the cranberries and nuts. Turn out into the prepared pans.
Bake at 350 degrees for 50-60 minutes for one large loaf pan, or 30-40 minutes if baking 3 small loaves. Test with a toothpick to make sure the center is baked through.
Make the glaze. Stir 1 tablespoon orange juice into the powdered sugar. Add more orange juice by the teaspoon until you have a drizzling consistency. (About as thick as honey) Stir in the remaining orange zest - there should be about a teaspoon left.
Drizzle the glaze evenly over the baked loaves when they are almost room temperature. You may like to prick the loaves first so some of the glaze gets soaked into the loaf.