1-1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking powder 1 cup granulated sugar Zest of one large orange 3/4 cup buttermilk 1/2 cup vegetable oil 2 eggs, lightly beaten 1 tablespoon fresh orange juice 1/2 teaspoon vanilla extract 1 cup fresh cranberries, coarsely chopped
Orange Glaze: 1 cup confectioners' sugar 2 tablespoons fresh orange juice
Preheat the oven to 350⁰ F. Grease an 8 x 5-inch loaf pan; set aside.
In a large bowl, whisk together the flour, salt and baking powder.
In a small bowl, whisk together the sugar and orange zest; add it to the flour mixture.
In another bowl, combine the buttermilk, oil, eggs, orange juice and vanilla. Stir the wet ingredients into the dry ingredients and well combined. Fold in the cranberries. Pour the batter into the prepared loaf pan.
Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool for 15 minutes. Loosen the sides of the bread with a knife. Remove the bread from the the pan and cool completely on a wire rack.
To make the Orange Glaze: In a small bowl, whisk together the confectioners' sugar and orange juice until smooth. Drizzle the glaze over the cooled bread.
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