Ingredients

• 2 cups Cranberries chopped in half
• 2 Tbsp Granulated Sugar set aside for cranberries
• 2 cups Organic Unbleached White All-Purpose Flour
• 1 cup Granulated Sugar
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 3/4 cup Buttermilk
• 1/4 cup Orange Juice freshly squeezed
• 1 Tbsp Orange Zest
• 1/3 cup Vegetable Oil
• 1 Egg large
• 1 tsp Vanilla Extract

• 1 cup Powdered Sugar
• 2-4 Tbsp Orange Juice freshly squeezed
• 1 Tbps Unsalted Butter melted
• 1/2 tsp Vanilla Extract

Instructions

1. Preheat oven to 350°F. Grease and flour a 9 x 5-inch loaf pan very well. Set aside.
2. Chop cranberries in half and toss with 2 tablespoons of sugar. Set aside.
3. In a large bowl, whisk flour, remaining one cup of sugar, baking soda and salt together. Fold in sugared cranberries.
4. Make a well in the center and add buttermilk, orange juice, zest, oil, egg and vanilla. Gently stir until fully combined.
5. Pour batter into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. When bread is taken out of oven, gently release the edges with a butter knife immediately to prevent any sticking. Allow bread to cool for 10 minutes in pan before inverting on a wire rack to finish cooling.
7. While bread is cooling, prepare glaze.

1. In a medium bowl, whisk powdered sugar, orange juice, melted butter and vanilla until smooth. Add more or less orange juice for a thinner or thicker glaze. Pour over cooled bread.