Super moist Cranberry Orange Bread drizzled with an orange zest glaze, bursting with tart cranberries. Made using fresh orange juice and greek yogurt. This bread is always a hit.
Ingredients:
1 cup sugar
zest from 1 orange (about 1 tbsp)
1 and 1/2 cup all purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 cup vanilla or plain greek yogurt
1/2 teaspoon vanilla extract
3 large eggs
1 tablespoon fresh orange juice
1/2 cup canola oil (or vegetable oil)
1 cup fresh cranberries
Glaze:
zest of 1 orange
1 cup powdered sugar
2 tablespoons fresh orange juice
Instructions: Preheat oven to 350 degrees F. Spray loaf pan with baking spray and set aside.
In small bowl combine the orange zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like oranges!)
In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, orange juice, oil, stir until combined.
Pour the wet ingredients into the dry and stir gently to mix. Once batter is mostly mixed, gently fold in the cranberries.
Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter. Bake for approximately 60 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the orange zest. Pour in the orange juice and stir. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
Pour the glaze over the cooled bread. Serve immediately or store bread in sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.