• Preheat oven to 350°F (175°C). Spray two 9×5-inch loaf pans with nonstick cooking spray and set aside.

Prepare the dry ingredients

• In a large bowl, mix sugar and orange zest until combined. Add flour, salt, and baking powder, then whisk together. Set aside.

Mix the wet ingredients

• In a separate bowl, whisk together buttermilk, oil, eggs, orange juice, and vanilla extract until smooth.

Combine the ingredients

• Gradually add the wet mixture to the dry ingredients, stirring just until combined. Do not overmix. Fold in the halved cranberries.

Transfer the batter

• Evenly divide the batter between the two prepared loaf pans and smooth the tops.

Bake the bread

• Place the pans on the center rack of the oven and bake for 60-75 minutes (or 35-45 minutes for mini loaves). If the top browns too quickly, cover loosely with foil. The bread is done when a toothpick inserted in the center comes out clean.

Cool the bread

• Remove from the oven and place on a wire cooling rack. Let sit for 10 minutes, then loosen the edges with a knife and remove the loaves from the pans. Cool completely before glazing.

Prepare the glaze (optional)

• In a bowl, whisk together powdered sugar, fresh orange juice, and orange zest until smooth. Adjust consistency if needed.

Drizzle the glaze

• Once the bread is fully cooled, drizzle the glaze over the top. Let it set before slicing.

Serve and store

• Enjoy fresh or store wrapped at room temperature for 2-3 days, in the fridge for up to a week, or freeze for up to 3 months.