4. Combine Wet and Dry Ingredients:
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed or fold gently with a spatula just until combined—overmixing can lead to a dense loaf. The batter should be smooth and thick with a creamy consistency.
Gently fold in the cranberries, being careful not to crush them. If using frozen cranberries, there’s no need to thaw them; they’ll help keep the batter cool and prevent streaking. For best results, toss the cranberries lightly in a tablespoon of flour before folding them in to prevent them from sinking to the bottom during baking.
5. Bake:
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake for 50–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should spring back lightly when touched. If the top browns too quickly, tent loosely with foil during the last 10 minutes of baking.
6. Cool and Glaze:
Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling slightly in the pan helps the loaf set and prevents it from breaking apart. Meanwhile, prepare the glaze by whisking the powdered sugar with 2–3 teaspoons of fresh orange juice until smooth and slightly pourable. Once the loaf is fully cooled, drizzle the glaze over the top, letting it cascade down the sides for a glossy, elegant finish.
