Preheat oven to 375 degrees F for at least 15 minutes with a shallow pan filled with water on the lowest rack.
In a large bowl combine mix, melted oil, applesauce and maple syrup. Mix well removing any lumps. Fold in cranberries and gently mix. Pour into an oiled a 9x5 bread pan.
Bake at 375 for 45-1 hour (mine took 54 minutes). Cover with a tent foil halfway (30-35 minute) to avoid over browning.
Check the center with a toothpick; when it comes out clean it's done. Or use a thermometer to reach 180 F.
Let bread cool in the pan for 5 minutes then gently move to a wire rack. Allow bread to cool off completely before icing.
Topping
Mix powdered sugar and fresh juice orange until a thick smooth glaze forms. Feel free to add 1-2 tsp orange zest.
Pour over completely cooled bread and top with sparkling cranberries.
Notes
This bread is really a pound cake: moist, sweet and dense. Refrigerator helps to any gluten free bread slice better. Use a sharp serrated knife when cutting to achieve clean cuts and minimize crumbs.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/gluten-free-orange-cranberry-bread/