Cranberry Orange Bread

Step 1

Preheat oven to 350° F. Spray two 9x5 loaf pans with cooking spray and set aside.

Step 2

In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir.  Set aside.

Step 3

In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.

Step 4

Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries. Pour batter into prepared pans.

Step 5

For regular loaf pans, bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking.

Step 6

Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.

Step 7

While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve. Wrap bread well and store for 2-3 days at room temperature.