• Preheat oven to 350° F. Grease a 9 x 5 inch loaf pan with non stick cooking spray.
• To prevent the cranberries from sinking in the batter, toss the sliced cranberries in one tablespoon of all purpose flour till coated in a small bowl. Set aside.
• In a medium size bowl, whisk together the 2 cups all-purpose flour, baking powder, baking soda, salt and orange zest. Set aside.
• In a separate large bowl, mix the granulated sugar, buttermilk, egg, vegetable oil and orange juice together.
• Add the flour mixture to the wet ingredients. Stir till just combined. Do not over mix. This could result in a dry bread.
• Fold in the sliced cranberries (coated with flour) and chopped pecans to the batter.
• Pour the batter into the greased 9x5 inch loaf pan.
• Bake in a 350° F oven for 50 minutes. Bread is done when a toothpick inserted into the middle comes out dry. If not done, continue baking in icrements of 5 minutes. Do not over bake. This will dry out the bread.
• Cool in the pan for 10 minutes. Then turn out onto a wire rack to finish cooling.

Glaze Instructions

• Whisk together the powdered sugar and two tablespoons orange juice. You may need to add another tablespoon of orange juice for desired consistency.

  Spoon over the cooled bread.
• Allow the icing to dry before slicing the bread.

Storage

• Once completely cooled, store in an airtight container at room temperature for up to three days.
• This bread can also be frozen for up to three months. Wrap the bread in plastic wrap then place in a freezer bag. Be sure to label and date the freezer bag.