Cranberry Orange Loaf

Preheat oven to 350°F. Line an 8x4 inch loaf pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder and salt, and set aside.

In a large bowl, whisk together the olive oil and sweetener until combined. Whisk in the eggs until incorporated, then whisk in the milk, vanilla, orange zest and orange juice until smooth. Sift in the dry ingredients in two batches — don't overmix. Toss the cranberries with the 2 tsp flour, then fold them into the batter just until incorporated.

Transfer the batter to the loaf pan and bake for 45–50 minutes, or until a toothpick comes out clean. Let it set in the pan for 10–15 minutes, then transfer the loaf to a wire rack to cool completely before glazing.

In a separate bowl, whisk together the powdered sugar, orange juice and orange zest until smooth, then drizzle over the cooled loaf.