2 cups of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon of orange peel
1/2 cup of milk
1/2 cup canola or vegetable oil
1/2 cup orange juice
2 large eggs
1 teaspoon vanilla
1 1/2 cups fresh cranberries
1 cup powdered sugar
2-3 tablespoons of orange juice
Preheat oven to 350° also greased a 9″ x 5″ loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt until well blended. Put aside.
In a separate small bowl, use a spoon to stir together the sugar and orange peel until the sugar turns a bright orange. Put aside.
Add to the bowl of a stand mixer (or large bowl and hand mixer), buttermilk, oil, orange juice, eggs and vanilla. Mix on low speed until ingredients are blended.
Add flour mixture and orange peel/sugar mixture. Continue mixing on low speed until all ingredients are smooth like muffin batter.
Then add the cranberries and use a wooden spoon or spatula to stir until well combined.
Transfering dough to greased loaf pan. Put it in the oven and leave it for 70-75 minutes. If the bread starts to turn too brown, place a piece of aluminum foil loosely on top to prevent it from burning.
The bread is done when a toothpick inserted into the middle reveals very light crumbs. Remove the bread from the oven and let it cool for 5-7 minutes before transferring it from the pan to a cooling rack.
While the bread is cooling, prepare the decorations.
In a medium bowl, combine powdered sugar and orange juice.
Whisk or use a hand mixer on low heat until the frosting is smooth and creamy. Adjust the amount of orange juice to achieve the desired consistency.
Once the bread has cooled completely, the glaze is poured over it, sliced, and served.
Store leftovers in the refrigerator for up to 3 days.