Festive Cranberry Orange Loaf

I've made this cranberry orange loaf for all the fall/winter holidays for the past couple years, and realized that I've never actually posted it on here.

So today, without further ado, I will be sharing this delicious tart and sweet treat with you.

Ingredients:

2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup sugar

1 tbsp orange zest (about an orange and a half)

1/2 cup buttermilk

1/2 cup sunflower oil

1/2 cup orange juice

2 eggs

1 tsp vanilla

1 - 1 1/2 cups cranberries (fresh or frozen are both perfectly fine)

Glaze:

1 cup powdered sugar

2 tbsp orange juice

Directions:

1. Preheat oven to 350 F/175 C and grease a 9x5 inch (23x13 cm) loaf pan.

2. In a medium bowl combine the flour, baking powder and salt. Set aside.

3. In a small/medium bowl combine the sugar and orange zest using a fork. It'll turn your sugar a light yellow color. Set aside.

4. Attach a large mixing bowl to your stand mixer as well as the paddle attachment. Pour into the bowl the buttermilk, oil, orange juice, eggs and vanilla. Mix on a low speed until fully combined.

5. Keep the mixer going. Alternate adding the flour mixture and the sugar/zest mixture. Continue mixing until you get a nice smooth consistency.

6. Finally add in the cranberries, mix until just combined.

7. Pour batter into your prepped loaf pan. Bake for 70-75 minutes, or until a toothpick inserted comes out clean. You should check on it after about 55-60 minutes of baking, and tent a piece of aluminum foil over the top of it to protect the top from getting too brown.

8. Remove from oven, and allow to fully chill. 

9. Before serving, using a whisk, combine powdered sugar and orange juice, and pour over the loaf. It's as beautiful as it is festive!

+ If you'd like, this is a great dessert to make ahead and freeze. Do this before you glaze it. To freeze, wrap the loaf in plastic wrap, and then again in aluminum foil. It can stay in the freezer for at least a week, probably 2. (I haven't tried it that long, but cake freezes very well.) If you decide to freeze your loaf, remove it from the freezer a few hours before you intend to serve it. Once you're ready to serve it, make the glaze and pour it on top.