- 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup canola oil
- Zest of 1 large orange
- 3/4 cup buttermilk
- 1 tbsp fresh orange juice
- 1/2 tsp salt
- 1 cup fresh cranberries, roughly chopped
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs, slightly beaten
Orange Glaze Ingredients
- 1 cup icing sugar
- 1 1/2 tbsp fresh orange juice
- 1 tsp orange zest
Preheat oven to 350 degrees F. Spray an 8 1/2 x 4 1/2 inch loaf pan with baking spray (or grease with butter and coat evenly in flour), set aside.
In a large bowl, combine flour, salt, and baking powder.
In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture, set aside.
In a separate bowl, combine buttermilk, oil, eggs, orange juice, and vanilla.
Slowly add wet ingredients to the dry ingredients. Stir until just combined.
Fold in cranberries. Pour batter into prepared pan.
Bake for 70-75 min or until toothpick comes out clean. If your loaf starts to go too brown, drape a piece of foil over the top to finish baking.
Remove bread from oven, place on a cooling rack for 15 min. Loosen the sides of the bread with a knife. Carefully remove loaf from pan and let cool completely on a wire rack.
While bread is cooling, prepare the orange glaze: in a small bowl, convince icing sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over bread, cut and serve.
Store the bread, wrapped on the counter, for 2-3 days. It also freezes well, so I like to cut the loaf into thirds and take out a portion to thaw when preparing for company.