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Ingredients
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Dry Ingredients
Wet Ingredients
Fruit & Add-ins
Glaze (optional)
Method
Prepare & Preheat
Preheat oven and prepare pans
Preheat the oven to 350°F (175°C). Grease two 8x4-inch loaf pans and line with parchment paper leaving 1 inch overhang on the long sides for easy removal. Lightly dust the pans with flour and tap out excess.
Prep Fruit
If using frozen cranberries, do not thaw. Toss the cranberries with 2 tablespoons granulated sugar and 1 tablespoon of the all-purpose flour from the dry ingredients to coat — this helps prevent them from sinking. Set aside.
Mix Dry Ingredients
In a large bowl, whisk together the remaining all-purpose flour, 1 cup granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
Mix Wet Ingredients
In a separate medium bowl, whisk the melted and cooled butter with the eggs until smooth and slightly frothy. Whisk in the buttermilk, vanilla extract, and orange zest until fully combined.
Combine Batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, gently fold the mixture until just combined. Be careful not to overmix — a few streaks of flour are fine.
Fold in the sugared cranberries and the toasted nuts (if using) until evenly distributed. Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula. If desired, sprinkle a few extra cranberries and a light dusting of sugar on top for a decorative finish.
Bake & Cool
Bake in the preheated oven for 50–60 minutes, rotating the pans halfway through baking for even color. Loaves are done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the tops are golden-brown.
Remove the pans from the oven and let them cool on a wire rack for 10–15 minutes. Run a small offset spatula around the pan edges, then lift the loaves out using the parchment overhang. Transfer loaves to the rack and cool completely (about 1 hour) before glazing to prevent the glaze from sliding off.
Make Glaze & Finish (optional)
Whisk the powdered sugar with the fresh orange juice until smooth and pourable. If too thick, add more orange juice 1 teaspoon at a time; if too thin, add a little more powdered sugar. Stir in the optional orange zest.
Drizzle the glaze over the cooled loaves using a spoon or piping bag. Allow the glaze to set for 20–30 minutes before slicing. Store wrapped at room temperature for up to 3 days or freeze slices for longer storage.