Preheat your oven to 350℉, or 177℃.

Make the batter: Whisk together the flour, baking soda, and salt in a large mixing bowl. In another mixing bowl whisk together the egg, sugar, buttermilk, oil, and vanilla extract until thoroughly combined. Pour the wet ingredients into the bowl of dry ingredients and whisk them together until a batter is formed. Finally, toss in the cranberries along with the chopped nuts and use a spatula to fold them into the batter.

Grease a 9 x 5 inch loaf pan and pour the batter into it.

Bake the bread: Place the loaf pan into your heated oven and let the bread bake for at least 1 hour. You will know that the bread is fully cooked if it passes the toothpick test. Simply poke a toothpick into the center of the bread. If it comes out clean it’s done, if it’s got some batter sticking to it then it needs to bake for longer. Once the bread is fully cooked take it out of the oven and let it cool in the loaf pan for 10 to 15 minutes.

Take the cranberry bread out of the pan and let it finish cooling on a wire rack.

Make the glaze (optional): Place the powdered sugar and heavy cream into a small mixing bowl. Whisk these two ingredients together until it forms a thick glaze and then drizzle it over the cooled cranberry bread.

Slice up your cranberry bread and enjoy!