Cranberry-Orange Bread

Preheat the oven to 350 degrees. Lightly grease a 9-by-5-by-3-inch loaf pan. In a bowl, mix the flour, sugar, baking powder, baking soda and salt. Make a well in the center and set aside. In a bowl, beat the eggs. Add the orange juice, butter, orange zest and buttermilk and mix until blended. Pour into the well in the dry ingredients. Stir until just combined. Add the cranberries. Do not overmix. Pour the batter into the pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a tester inserted near the center comes out clean. Meanwhile, prepare the glaze. In small bowl, stir the orange juice and sugar until the sugar dissolves. When the bread is removed from the oven, pierce the top repeatedly with a toothpick or wooden skewer. Restir glaze and slowly drizzle (or brush with a pastry brush) over the top of the bread. Cool for 5 minutes. Loosen the sides of loaf from pan and remove. Cool completely on a rack. Wrap tightly with plastic wrap and place in a freezer zip-top bag or cover tightly with aluminum foil and freeze. Defrost, wrapped, at room temperature. Serve at room temperature, or warm in a 250-degree oven for 10-15 minutes before serving. --- From food stylist Jeanne Besser Per 1 slice: 202 calories (percent of calories from fat, 23), 4 grams protein, 36 grams carbohydrates, 1 gram fiber, 5 grams fat, 43 milligrams cholesterol, 301 milligrams sodium.