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CRANBERRY ORANGE BREAD
Cranberry orange bread is a go to fall favorite for us with its FRESH cranberries and sweet orange glaze. It also makes a wonderful neighbor gift during holiday times.


3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 cups sugar
Zest of 2 LARGE oranges
1 1/2 cups buttermilk
1 cup neutral oil
4 LARGE eggs, lightly beaten
2 tablespoons FRESH orange juice
1 teaspoon PURE vanilla extract (see notes)
2 cups FRESH cranberries, halved
½ cup chopped walnuts (Optional)

• Preheat oven to 350°.
• Spray two 9×5 loaf pans with cooking spray and set aside.
• In a large bowl add sugar and orange zest, stirring well to combine.
• Add flour, salt, and baking powder, stirring to combine.  Set aside.
• In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
• Slowly add the wet ingredients to the dry ingredients, stirring just until combined.
• Fold in the halved cranberries and walnuts if using.
• Pour batter into prepared pans.

• For regular sized loaf pans, bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan. Let cool completely on wire rack.
• For mini loaves, bake for 35 to 45 minutes. Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife.
• For muffins, bake for 15 to 20 minutes. Cool 10 minutes before removing from pan. Let cool completely on wire rack.

GLAZE
1 1/2 cups powdered sugar
2 tablespoons FRESH orange juice
1 1/2 teaspoons orange zest
Powdered sugar, for dusting (Optional)

• In a small bowl, combine powdered sugar, orange juice, and orange zest.
• Whisk until smooth.
• Drizzle the glaze over the bread.
  
• Dust with the powdered sugar if desired.

NOTES:

• If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking. 
• I make my own vanilla so often have great complimentary flavors. This batch was made with a coconut pineapple vanilla.

STORING – Wrap in plastic wrap and store 2-3 days at room temperature.

FREEZING – This cranberry bread freezes beautifully.  Cool completely, Wrap well in plastic and ziploc bag.  Freeze for up to 3 months.  Thaw at room temperature.