½ cup butter
½ cup sugar
½ brown sugar
¼ cup orange juice
1 tsp grated orange peel
1 tsp vanilla extract
2 cups flour, divided
2 tsp baking powder
¼tsp baking soda
½ tsp salt
¼ cup buttermilk (or additional orange juice)
1 cup fresh or frozen cranberries, coarsely chopped
(do not thaw cranberries before chopping)
½ cup coarsely chopped pecans, optional
Preheat oven to 350°F. Grease and flour (or use baking Pam): 1 large loaf pan, or 3-4 small loaf pans, or 6 mini loaf pans.
In a large mixing bowl, beat butter, sugar and brown sugar with a mixer until light and fluffy. Beat in eggs. Mix in ¼ cup orange juice, orange peel and vanilla. Add 1 cup flour, baking powder, baking soda and salt to the bowl and mix until just combined. Mix in buttermilk (or additional orange juice). Mix in remaining 1 cup flour until just combined. Fold in cranberries and nuts.
Pour batter into prepared loaf pans.
Baking times (check doneness with a toothpick in center of loaf):
Large loaf pan: 60-80 minutes
Small loaf pans: 45-60 minutes
Mini loaf pans: 25-35 minutes
**NOTE: If you use frozen cranberries, baking times will be on the higher end of the range. Cover bread with foil if the top begins to brown before center is cooked.
Cool for 10 minutes in pan and then remove to a rack to cool. Cool completely before slicing.