• Preheat oven to 325 degrees.
• Grease a 4" x 8" loaf pan, or line with parchment paper, and set aside.
• In the bowl of a stand mixer, cream together the soft butter and sugar until light and fluffy. Add the orange zest, orange juice, and eggs, and mix on low until the batter is smooth.
• In a large mixing bowl, combine the Einkorn flour, baking powder, and salt, then add the dry ingredients to the wet ingredients. Mix just until combined, then gently fold the cranberries in by hand.
• Transfer the batter to your prepared baking dish and spread the batter evenly. Allow the batter to rest for about 15 minutes in order for the Einkorn flour to absorb the liquids.
• Bake in your preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
• Remove from the oven and cool on a rack for 10 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Let cool completely on wire racks while you make the orange glaze.

Orange Glaze

• In a small bowl, combine the powdered sugar and orange juice and whisk until combined. Use a piping bag or a spoon to drizzle the glaze over the top of your cooled Cranberry Bread. Enjoy!