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Cranberry Orange Bread with Simple Glaze

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Ingredients

Essentials for the Bread:
1 1/2 cups + 1 extra tablespoon all-purpose flour for dusting
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole-milk yogurt unflavored
1 cup granulated sugar
3 large eggs
2 teaspoons orange zest finely grated
A dash of pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups cranberries either fresh or thawed from frozen
Orange Elixir:
1/3 cup freshly squeezed orange juice
1/3 cup granulated sugar
Citrus Glaze:
1 cup sifted confectioners’ sugar
2 to 3 tablespoons freshly squeezed orange juice

Instructions:

Preheat Oven:
Preheat your oven to 350°F (175°C).

Prepare Loaf Pan:
Grease a 9 x 5-inch loaf pan and dust it with flour. Tap to remove excess flour.

Prepare Dry Mix:
In a medium bowl, sift together all-purpose flour, baking powder, and salt. Set aside.

Mix Wet Ingredients:
In a large bowl, whisk together yogurt, granulated sugar, eggs, orange zest, vanilla extract, and vegetable oil.
Gradually add the sifted dry ingredients into the wet mix, stirring gently.

Add Cranberries:
In a separate bowl, coat cranberries with a tablespoon of flour. Fold them into the batter gently.

Bake:
Pour the batter into the prepared loaf pan and bake for 50-55 minutes until a toothpick comes out clean with a few moist crumbs.

Prepare Orange Syrup:
While the loaf cools, dissolve sugar in orange juice in a saucepan over medium heat. Let it bubble for 3 minutes, then remove from heat.

Syrup Soak:
Poke holes in the cooled loaf with a toothpick and pour the orange syrup over it. Apply a second coat once the first has absorbed.

Make Glaze:
Whisk confectioners’ sugar and orange juice until you have a thick glaze. Drizzle it over the loaf and let it set for 15 minutes before serving.

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