How To Make Cranberry Orange Bread

Preparation: Fire up your oven to 350°F. Slather your 9 x 5-inch loaf pan with grease, followed by a coat of flour. Gently tap to remove excess.

Dry Mix: In a medium-sized bowl, sift the all-purpose flour, baking powder, and salt. Keep this concoction aside for a moment.

Yogurt Fusion: Unveil a large bowl. Briskly whisk yogurt, granulated sugar, eggs, orange zest, vanilla extract, and vegetable oil. Now, delicately introduce the sifted dry ingredients into this mix. Take it slow!

Berry Blend: Isolate the cranberries in a separate bowl. Sprinkle that extra tablespoon of flour on them. Fold these into the batter cautiously; we’re aiming for a harmonious fusion, not a mash-up!

Bake it Up: Transfer the final batter into your prepped loaf pan. Slide it into the oven for 50-55 minutes. Test with a toothpick—few moist crumbs sticking is your green light.

Orange Syrup Time: While your loaf plays it cool, head to the stove. In a small saucepan over medium flame, dissolve sugar into the orange juice. Let it bubble for an additional 3 minutes, then pull it off the heat.

Syrup Soak: Deploy a toothpick to pepper your loaf with tiny holes, top and sides. Drench the loaf with the syrup you’ve just concocted, applying a second coat after the first has sunk in.

Glaze Glory: For that final flourish, whisk confectioners’ sugar and orange juice together. This will form a thick, but manageable, glaze. Lavishly pour it over your loaf, allowing the sweet cascade to adorn the sides. Give it a quarter of an hour to set before you dive in.