Ingredients:

  • 2 cups All-Purpose Flour (plain flour), plus 1 tablespoon for dusting berries
  • 1 cup Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda (Bicarbonate of Soda)
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • Zest of 1 large orange
  • 1/2 cup Buttermilk (or full-fat sour cream)
  • 1 1/2 cups Fresh or Frozen Cranberries
  • 1/2 cup Chopped Pecans (or Walnuts), lightly toasted, optional
  • 1 cup Powdered Sugar (Icing Sugar), sifted (for glaze)
  • 2-3 tablespoons Fresh Orange Juice (for glaze)

Instructions:

  1. Preheat oven to 350°F / 175°C. Grease a standard 9x5 inch loaf pan well and line the bottom with a parchment paper sling for easy removal.
  2. Lightly toast the pecans in a dry pan over medium heat for 3-5 minutes until fragrant. Set aside to cool (optional).
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined. Set aside.
  4. In the large mixing bowl, beat the softened butter, granulated sugar, and orange zest together on medium speed until light and fluffy—about 3 minutes.
  5. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  6. Reduce mixer speed to low. Add half of the dry mix, followed by the buttermilk (or sour cream), and then the remaining dry mix. Mix only until just combined. Stop mixing as soon as you no longer see streaks of flour.
  7. In a small bowl, toss the cranberries and pecans with the reserved 1 tablespoon of flour. This prevents them from sinking during baking.
  8. Gently fold the flour-dusted cranberries and nuts into the batter using a rubber spatula.
  9. Scrape the batter into the prepared loaf pan and smooth the top. Bake for 60 to 65 minutes.
  10. The loaf is done when a wooden skewer or toothpick inserted into the centre comes out clean or with a few moist crumbs attached. (If the top browns too quickly, loosely tent it with foil after 45 minutes.)
  11. Let the loaf cool in the pan for 10 minutes, then carefully lift it out using the parchment sling and transfer it to a wire rack to cool completely.
  12. Make the Glaze: Once the loaf is completely cool, whisk the sifted powdered sugar with 2 tablespoons of orange juice until smooth. Add more juice half a teaspoon at a time if a thinner consistency is desired.
  13. Finish: Drizzle the glaze evenly over the top of the cooled loaf. Allow the glaze to set for 15 minutes before slicing and serving.