To Make the Bread
Preheat the oven to 350°F, and grease a 9 x 5 – inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.2 cups all-purpose flour1 teaspoon baking powder½ teaspoon salt
In a separate small bowl, use a spoon to mix the sugar and orange zest until the sugar becomes light orange in color. Set aside.1 cup granulated sugar1 tablespoon orange zest
Take a third large bowl and whisk the buttermilk, oil, orange juice, eggs, and vanilla. Add the flour mixture and the orange zest/sugar mixture, and whisk until just combined. Don’t overmix!½ cup buttermilk½ cup canola oil½ cup orange juice2 large eggs1 teaspoon pure vanilla extract
Next, add the cranberries and use a wooden spoon or spatula to stir until well incorporated.1 ½ cups fresh cranberries
Transfer the batter to the greased loaf pan. Place in the oven and baked for 65-75 minutes. If the bread begins to brown too quickly, place a piece of aluminum foil loosely over the top to prevent burning.
The bread is done when a toothpick inserted in the center comes out with a very light crumb. Remove the bread from the oven and allow to cool for 10-15 minutes before transferring from the pan to a cooling rack.
To Make the Glaze
While the bread cools, make the glaze.
In a medium bowl, combine the powdered sugar and orange juice. 1 cup powdered sugar2 to 3 tablespoons orange juice
Whisk or use a hand mixer on low until the glaze is smooth and creamy. Adjust the amount of orange juice to reach desired consistency.
After the bread cools completely, drizzle the glaze over the top, slice, and serve.
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