Ingredients

The following ingredients have 10 Servings
  • 1 cup granulated sugar
  • Zest of 1 large orange
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup buttermilk (here's how to make your own buttermilk)
  • 1/2 cup butter, melted
  • 2 large eggs, slightly beaten
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh cranberries, chopped
  • 1 cup powdered sugar
  • 1 1/2 tablespoons fresh orange juice
  • 1 teaspoon orange zest

Instruction

  • Preheat the oven to 350 degrees and grease a 9x5 bread pan or a tea loaf pan well.
  • In a large bowl, add the granulated sugar and the orange zest. Stir the mixture together until the sugar starts to turn a bit orange and is fragrant. Add the flour, salt, and baking powder to the sugar mixture and whisk to combine well.
  • In a separate bowl add the buttermilk, butter, eggs, orange juice, and vanilla extract. Whisk to combine well.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the cranberries and then place the batter into the prepared pan.
  • Bake until a toothpick inserted into the center comes out clean about 1 hour and 10 minutes for a traditional bread loaf pan (and about 50 minutes for the tea loaf pictured). If the top starts to brown too quickly, you might want to cover the bread with foil for the last 10 or so minutes of baking.
  • Remove the bread from the oven and allow it to cool on a wire rack for 20-30 minutes before removing the bread from the pan. Run a knife along the edges of the pan before you turn it upside down to remove it from the pan.
  • Whisk together the ingredients for the glaze until smooth. Drizzle the glaze over the warm bread and then slice to serve.