INGREDIENTS

Cranberry Orange Bread

• 2 cups all purpose flour
• 1 cup + 1 tbsp granulated sugar, divided
• 1 tsp baking soda
• 1/4 tsp salt
• Zest of one orange
• 1 cup cranberries, chopped in half
• 3/4 cup buttermilk
• 1/4 cup orange juice
• 1/3 cup Olivino Blood Orange Oil
• 1 egg
• 1 tsp Olivino Cranberry Pear Balsamic

Glaze

  DIRECTIONS 

1. Preheat oven to 350 degrees. Using the blood orange oil, grease and flour a 9x5 loaf pan very well. Set aside.
2. Chop cranberries in half and toss with 2 tablespoons of sugar. Set aside.
3. In a large bowl, whisk flour, remaining one cup of sugar, baking soda and salt together. Fold in cranberries. Make a well in the center and add buttermilk, orange juice, oil, egg, and balsamic. Gently stir until fully combined. 
4. Pour batter into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
5. When bread is taken out of oven, release the edges with a butter knife immediately to prevent any sticking. Allow bread to cool for 10 minutes in pan before inverting on a wire rack to finish cooling.
6. While bread is cooling, prepare glaze. In a medium bowl, whisk confectioners sugar, orange juice, melted butter and cranberry pear balsamic until smooth. Add more or less orange juice for a thinner or thicker glaze. Pour over cooled bread.