Step 1

Preheat oven to 350 degrees Farenheit.

Step 2

In a large mixing bowl, combine zest of two oranges and the granulated sugar. Use your fingers or the back of the spoon to really mash the zest into the sugar and incorporate the fragrance from the zest into the sugar.

Step 3

Beat in orange juice, oil, buttermilk,, eggs, and orange oil until thoroughly mixed.

Step 4

Sift together dry ingredients: flour, salt, and baking powder.

Step 5

Prepare the cranberries by rinsing and thoroughly drying them. If using frozen cranberries, thaw completely, drain, and pat them dry.

Step 6

Add the cranberries to the flour mixture and toss to coat the cranberries completely in flour. This helps them to stay suspended in the bread batter and not sink to the bottom of the loaf for nice even distribution.

Step 7

Gently fold flour/cranberry mixture into the wet ingredients. Stir just until wet and dry ingredients are mostly stirred. It is fine to have some streaks of flour left in the mixture.

Step 8

Pour batter into a greased or parchment lined 9x5 loaf pan.

Step 9

Sprinkle sanding sugar over the top of the loaf if desired. (If you will be adding the glaze, skip this step or add sugar over the top of the glaze before it sets.)

Step 10

Bake for 60-70 minutes or until toothpick inserted into the center of the bread comes out clean.

Step 11

Remove from oven and cool.

Step 12

Whisk together the ingredients for the glaze. Brush multiple layers of glaze over the bread and allow it to dry (about 30 minutes).