Prepare a bread pan by spraying with non-stick cooking spray. Set aside.
In a medium bowl, whisk together flour, sugar, salt, baking soda and baking powder. Set aside.
In a large bowl, slightly beat the egg.
Add orange juice and softened butter. Mix until well combined.
Add dry ingredients to the wet ingredients and mix until combined.
Chop cranberries and nuts in food processor or with a sharp knife.
Add water, chopped nuts and cranberries to mixture and stir until JUST combined (don’t overmix).
Spread batter evenly into 1 standard bread pan or mini pans.
Bake large pan for 60 minutes or small pans for 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on wire rack for 10 minutes. Remove loaves from pan and continue cooling.
If using the optional icing, combine the powdered sugar, 1 tablespoon orange juice and the zest and stir. Add additional juice until reaching a spreadable consistency. Drizzle over the cooled loaf and allow it to set up before serving.
Notes
We like to use fresh-squeezed orange juice for this recipe but you can use store bought if preferred.
Store cooled leftovers loosely wrapped, on the counter for 2-3 days. To freeze: wrap cooled loaves in plastic wrap and store in a ziptop freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving.