Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper leaving an overhang for easy removal; lightly grease the parchment.

Dry ingredients: In a large bowl whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1.5 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine salt until evenly combined.

Toss cranberries: Place 1 cup dried (or chopped fresh) cranberries in a small bowl and toss with 1 tbsp flour (reserved all-purpose) until coated. This helps prevent them from sinking in the batter.

Wet ingredients: In a medium bowl whisk together 0.5 cup melted butter (cooled slightly), 2 tbsp vegetable oil, and 2 eggs until smooth. Whisk in 0.75 cup buttermilk, 0.5 cup fresh orange juice, 1 tbsp orange zest, and 1 tsp vanilla extract until combined.

Combine wet and dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — batter should be thick but pourable. Do not overmix; a few small streaks of flour are okay.

Fold in cranberries: Fold the floured cranberries into the batter until distributed evenly. Scrape batter into the prepared loaf pan, smoothing the top with a spatula.

Optional topping: If desired, sprinkle a few extra cranberries and a little extra orange zest on top for color and aroma.

Bake: Place loaf in the center of the preheated oven and bake 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the top is golden. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Cool: Remove from oven and let the loaf rest in the pan on a wire rack for 10–15 minutes. Use the parchment overhang to lift the loaf from the pan and transfer to the rack to cool completely (about 1–1.5 hours) before glazing. Glazing a warm loaf will cause the glaze to run off.

Orange glaze

Make glaze: In a small bowl sift or whisk 1 cup powdered sugar to remove lumps. Add 2 tbsp fresh orange juice, 0.5 tsp finely grated orange zest (optional) and a pinch of salt. Whisk until smooth and thick but pourable; if too thick add a little more orange juice 1 tsp at a time, if too thin add a little more powdered sugar.

Glaze loaf: Place the cooled loaf on a rack set over a sheet of parchment or a tray to catch drips. Spoon or pour the glaze over the top so it drips down the sides. Use a small spatula to spread if needed.

Set and serve: Let the glaze set at room temperature about 20–30 minutes. Slice with a serrated knife and serve. Store leftovers wrapped at room temperature for up to 2 days or refrigerated for up to 5 days; bring to room temperature before serving for best flavor.