1 cup buttermilk (I made my own with 1TB lemon juice and milk to 1 cup)
½ cup orange juice
⅓ cup oil (I used a canola / coconut blend)
1 teaspoon vanilla extract
2 Tablespoons orange zest
FOR THE GLAZE
1 cup powdered sugar
2 tablespoons orange juice
1 tablespoon orange zest
Instructions
Preheat an oven to 350F degrees. Spray a 9x5 loaf pan with nonstick spray.
For the bread: In a large bowl, mix the flour, baking soda, salt, cranberries, and pecans together until combined. Set aside.
In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until well combined.
Whisk in the buttermilk, oil, vanilla, orange juice and orange zest. Pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Do not overmix.
Pour the batter into a loaf pan and bake for 50 minutes to 1 hour. Sally suggests covering the bread loosely with foil about halfway through to ensure even browning. Allow bread to cool completely in the pan on a wire rack.
For the glaze (to pour over cooled bread): In a small bowl, whisk the powdered sugar and orange juice together. Add more orange juice (or powdered sugar) until desired consistency. Drizzle over bread.
From Sally: Unglazed bread stays fresh covered tightly at room temperature for 5 days or in the refrigerator for 6-7 days. Glazed bread must be stored in the refrigerator for up to 3 days.
Recipe by CHIC AND SUGAR at https://www.chicandsugar.com/2014/11/cranberry-orange-bread-with-orange-sugar-glaze/