Cranberry Orange Quick Bread

2 cups all-purpose flour

1 cup granulated sugar

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup buttermilk

6 Tablespoon unsalted butter, melted and cooled

1/3 cup fresh orange juice (1-2 oranges)

1 large egg

1 Tablespoon grated fresh orange zest

1 1/2 cups fresh cranberries, chopped coarsely

1 Tablespoon coarse sanding sugar (optional)

Preheat oven to 350 degrees Fahrenheit. Grease an 8 1/2"x4 1/2" loaf pan.

In a large bowl, whisk together the flour, granulated sugar, salt, baking powder, and baking soda. In a medium bowl, whisk together the buttermilk, butter, orange juice, egg, and orange zest. Fold the buttermilk mixture into the flour mixture with a rubber spatula, just until combined. The batter will be thick.  Gently fold in the cranberries.

Pour the batter into the prepared pan, smooth the top with the rubber spatula, and sprinkle the coarse sugar on the top, if using. Bake until golden brown and a toothpick inserted into the center comes out clean, 40-50 minutes.

Let the bread cool in the pan for 10 minutes before removing to a wire rack to cool completely prior to serving.  This is important, although difficult to do, but it will help the quick bread remain moist and delicious if it's allowed to cool completely prior to cutting.

**To Make It Vegan: use non-dairy milk + 2 teaspoons vinegar or buttermilk, non-dairy butter or oil, and an alternative egg (I use a flax egg - 1 Tablespoon ground flax + 2 1/2 Tablespoons water)