Preheat oven to 350F.

Spray a 9x5x3" glass loaf pan with nonstick spray.

Puree the beets in a food processor with the buttermilk and orange juice concentrate.

Place the mixture in a mixing bowl and whisk in the eggs, cooled melted butter, and vanilla.

Separately, mix the flour, sugar, cinnamon, baking soda, baking powder and salt.

Add the dry mix to the wet mixture and stir gently to combine.

Fold in the cranberries.

Add batter to the greased loaf pan.

Bake for 60-65 minutes or until the bread tests clean of wet batter with a toothpick.

Cool bread in pan 10 minutes, then turn out and finish cooling on a wire rack.