Method:
| 2 cups | all-purpose flour (sieve flour to get rid of lumps) |
| 1 teaspoon | 1/2 baking powder (and) |
| ¼ teaspoon | baking soda |
| 1 teaspoon | salt |
| 1 cup | cranberries (chopped) |
| ¾ cup | buttermilk |
| 1 teaspoon | vanilla extract |
| ¼ cup | Vegetable oil |
| 1 | large egg (room temp) |
| 1 cup | granulated sugar |
Line a loaf pan with parchment. Butter the bottom and sides of the paper. Then Set aside. Preheat the oven to 375 degrees F.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add cranberries and stir to distribute.
In another mixing bowl, whisk together egg, buttermilk, vanilla, oil, and sugar. With a spatula, fold in wet ingredients to dry ingredients. Don’t overmix. You may see a few flour lumps, but that’s fine.
Pour batter into prepared pan. Bake bread until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean.
Cool completely in the pan. For an orange glaze mix 1 cup of powdered sugar with 3 tablespoons of orange juice until smooth.
B'yond Pastry 