Make Cranberry Orange Bread with Easy Glaze

Light colored cranberry-orange bread
Are you looking for a delicious recipe for cranberry-orange bread? This yogurt cake is packed with cranberry and orange flavors and is perfect for the holidays. Serve it for breakfast or lunch, this bread is a great addition to any meal. 97
Perfect for the Holidays – This sweet and savory bread combines sweet oranges with a few cranberries and is one of my favorite things to make during cranberry season. These treats are always welcome at the holiday table and make great recipes for Thanksgiving and Christmas dinners.
Take advantage of these Cranberries – Cranberries are temporarily in stores! By freezing the extras fresh and in time, you can make this delicious bread all year round.
Sweet Glaze makes it even more delicious; The sweet glaze is full of orange flavor and makes this cake feel truly special.

Ingredients

For the bread:
1 1/2 cups + 1 tablespoon sifted flour
2 tablespoons baking flour
1/2 teaspoon kosher salt
1 cup whole milk yoghurt
1 cup sugar
3 large eggs
2 tablespoons grated orange peel
1/2 teaspoon fresh vanilla extract
1/2 cup vegetable oil
1 1/2 cups cranberries, fresh or frozen, chopped and rinsed
For the orange syrup:
1/3 cup fresh frozen orange juice
1/3 cup sugar
For Orange Glaze:
1 cup sugar, sifted
2 to 3 tablespoons fresh orange juice
Preheat oven to 350 degrees F. Bake the bottom and one side of a 9 x 5-inch loaf pan. ; Sprinkle with flour, remove excess.
Sift the flour, baking powder, and salt into a medium bowl; put aside.
Mix yoghurt, sugar, egg, orange zest, vanilla and butter in a large bowl. Slowly add the dry ingredients to the wet ingredients. In a separate bowl, mix the flour with the remaining tablespoon of flour and gently fold into the dough.
Pour the batter into the prepared pan and bake for 50 to 55 minutes or until a toothpick inserted into the center of the loaf comes out with small bubbles. Let the bread cool in the pan for 10 minutes before placing it on a rack over the baking sheet.page
While the bread is cooling, prepare the orange juice in a saucepan over medium heat. Mix orange juice and sugar until the sugar dissolves. Once melted, continue cooking for another 3 minutes. put aside.
Poke holes in the top and sides of the warm bread with a toothpick. Brush the top and sides of the bread with orange juice. Let the juice seep into the cake and clean it again. Let the bread cool completely.
To prepare the orange sauce, mix confectioners’ sugar and 2-3 tablespoons of orange juice in a small bowl. The mixture should be thick but pourable. If the mixture is too thick, add another tablespoon of orange juice. Pour the orange sauce over each loaf and let it run down the sides. Let the orange light harden for about 15 minutes before serving.