• Preheat oven to 350 ℉. Grease a 9x5 loaf pan with butter or baking spray and line with parchment paper for easier removal.
• In a large mixing bowl add the granulated sugar. Zest the orange into the bowl and use your fingers to work the zest into the sugar.
• Add the room temperature butter and with a mixer cream the butter and sugar together until it is fluffy about 1 minute.
• Mix in the vegetable oil, eggs, orange juice and vanilla extract making sure to mix thoroughly.
• In a separate bowl, whisk together the flour, baking powder, and salt. Add half of the flour mixture and half of the buttermilk to the wet ingredients, folding gently with a spatula until just combined. Repeat with the remaining flour mixture and buttermilk, scraping down the sides of the bowl as needed, until everything is incorporated.
• Add the remaining 1 teaspoon of flour to the cranberries. Fold the cranberries into the batter. Pour the batter into the prepared pan and bake for 38- 40 minutes. Insert a toothpick into the center of the cake and pull it out to check for doneness. It should come out mostly clean, with a few moist crumbs clinging to it, but no wet batter. If you see wet batter, continue baking for a few minutes before checking again. Always check before the recommended time as all ovens are different along with pans. If the top looks like it is browning too quickly cover with a foil tent.
• Once baked remove from oven and cool on a wire rack for 10 minutes. Use the parchemtn handles to remove the loaf to the rack to finish cooling.

Orange Glaze

• Once the bread has finished cooling, mix together melted butter (slightly cooled), powdered sugar, orange zest, orange juice, milk, vanilla extract, and salt.
• Drizzle the glaze over the top of the bread, slice and serve.