Lemon Cranberry Bread

Preheat the oven to 350 degrees F (175 degrees C). Generously butter an 8-1/2x4-1/2-inch loaf pan, and line the bottom with parchment paper.

For bread, whisk together sugar, buttermilk, oil, eggs, lemon zest, lemon juice, salt, and vanilla in a large bowl until thoroughly combined. Add in 2 cups flour, baking powder, and baking soda and mix until incorporated.

Toss cranberries with about 1 1/2 teaspoons flour in a small bowl until coated. Fold cranberries into batter. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out with just a few moist crumbs, 50 to 60 minutes. Cool bread in the pan for 20 minutes, then remove to a wire rack to cool completely.

For icing, beat cream cheese, confectioner’s sugar, lemon juice, milk, and pinch of salt together in a bowl with an electric mixer until fully smooth and combined. Add more milk if needed for thinner icing, 1/2 teaspoon at a time. Spread glaze evenly over the top of cooled loaf.