• Heat the oven to 350°F. Grease and flour a 9-by-5-by-3-inch loaf pan or spray with baking spray.
  Butter and flour or baking spray
• In a mixing bowl with an electric mixer, beat the sugar and butter together until fluffy; add the egg and vanilla and continue to beat until well blended.
  2/3 cup granulated sugar | 1/2 cup unsalted butter | 1 large egg | 1 tsp vanilla extract
• Combine the flour, baking powder, cinnamon, and salt in a separate bowl and mix well.
  2 cups all-purpose flour | 2 1/2 tsp baking powder | 1 tsp ground cinnamon | 3/4 tsp fine salt
• Add the dry ingredients to the creamed mixture along with the orange juice and zest; stir until just blended. Gently stir in cranberry sauce and chopped pecans (if using).
  1/3 cup orange juice | 2 tsp orange zest | 1 cup whole berry cranberry sauce | 1/2 cup chopped pecans (optional)
Tip: Use whole berry cranberry sauce, not jellied cranberry sauce, for the best texture and pockets of cranberry throughout the loaf.
• Spread the batter evenly in the prepared loaf pan and bake in the preheated oven for about 55 to 60 minutes or until a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs.
  
• Let the bread cool in the pan for 10 minutes, then remove it to a rack to cool completely.
  

Make the Icing

• In a small bowl, combine the confectioners' sugar and orange zest, whisking in enough orange juice to make a thin icing.
  1 cup confectioners' sugar | 1/2 tsp orange zest | 1 1/2 to 2 tbsp orange juice
• Drizzle the icing over the cooled bread and slice with a serrated knife.