Preheat the oven to 350 degrees. Lightly grease a 9x5x3" bread pan.
In a mixing bowl, thoroughly stir together the flour, baking soda and salt. Set aside.
In a large mixing bowl, beat together the sugar, butter, eggs and vanilla until light and fluffy. Add the flour mixture alternately with the buttermilk. Beat just until blended after each addition.
Fold in the pecans and cranberries.
Pour the batter into the prepared pan.
Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool.
For the white chocolate glaze, place the white chocolate chips and heavy cream in a microwave safe bowl. Microwave the chips for 20 seconds. Stir. Microwave for another 20 seconds. As soon as the chips start melting, start microwaving for 10 or even 5 second intervals. Be careful not to let it get too hot or it will burn. Be patient and stir between each time interval. You will end up with very thick, melted white chocolate. Spoon or drizzle this on top of the bread. Sprinkle with the extra pecans, if desired.
The calories shown are based on the bread being cut into 10 slices, with 1 serving being 1 slice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.