Cranberry Bread with a Hint of Orange Peel

One of my husband's favorite things is when I make homemade bread using the best bread machine on the market. He loves different combinations so when I randomly tried cranberry and orange, he fell in love. So here is what I made for him this past Sunday afternoon.

2 cups all-purpose flour
1 cup granulated sugar
Finely grated zest of 1 medium orange
1 1/2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
3/4 cup freshly squeezed orange juice
2 tablespoons unsalted butter, melted and cooled slightly, plus more for coating the pan
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups cranberries, thawed if frozen and sliced in half

Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside. Place the flour, sugar, orange zest, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Add the orange juice, melted butter, egg, and vanilla and stir with a spoon or rubber spatula until just combined. Stir in the cranberries until evenly distributed. Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until a toothpick inserted into center comes out clean, about 50 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool completely.