Step 1

Preheat the oven to 350ºF. Lightly grease a 8 1/2"x4 1/2" loaf pan with cooking spray. Line with a piece of parchment paper for easier removal.

Step 2

In a mixing bowl, thoroughly stir together the flour, baking soda and salt. Set the dry ingredients aside.

Step 3

In a separate bowl, use an electric hand mixer to mix together the sugar, butter, eggs and vanilla until light and fluffy.

Step 4

Add the flour mixture to the wet ingredients alternately with the buttermilk, folding gently with a rubber spatula. Mix just until blended after each addition and do not overmix the batter.

Step 5

Fold in the pecans and cranberries. Pour the batter into the prepared pan.

Step 6

Bake for 50-60 minutes on the center rack, or until the top of the loaf is golden brown and a toothpick inserted in the center comes out clean.

Step 7

Allow the bread to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool.

Step 8

For the white chocolate glaze, place the white chocolate chips and heavy cream in a microwave safe bowl. Microwave the chips for 20 seconds. Stir. Microwave for another 20 seconds. As soon as the chips start melting, start microwaving for 10 or even 5 second intervals. Be careful not to let it get too hot or it will burn. Be patient and stir between each time interval. You will end up with very thick, melted white chocolate. Spoon or drizzle this on top of the bread. Sprinkle with the extra pecans, if desired.