I made two last week and took one into my office, my boss said it’s one of the best treats he’s ever tasted”

This Cranberry Orange Bread is a delightful loaf bursting with the bright flavors of fresh orange zest and the tartness of cranberries. The simple orange syrup soaks into the warm bread, adding extra moisture and citrus notes, while the sweet orange glaze provides a beautiful finishing touch.

For the Orange Syrup:

For the Orange Glaze:

Instructions:

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease the bottom and sides of one 9×5 inch loaf pan; dust with flour, tapping out any excess.
2. Sift Dry Ingredients: In a medium bowl, sift together 1 ½ cups of the all-purpose flour, baking powder, and kosher salt. Set aside.
3. Whisk Wet Ingredients: In a large bowl, whisk together the plain whole-milk yogurt, granulated sugar, eggs, grated orange zest, pure vanilla extract, and vegetable oil until well combined.
4. Combine Wet and Dry: Slowly whisk the sifted dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
5. Prepare Cranberries: In a separate small bowl, toss the cranberries with the remaining 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the loaf.
6. Fold in Cranberries: Gently fold the floured cranberries into the batter until they are evenly distributed.
7. Bake the Loaf: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached.
8. Cool in Pan: Let the baked loaf cool in the pan for 10 minutes before carefully removing it and placing it on a wire rack set over a baking sheet (to catch any dripping syrup).
9. Make Orange Syrup: While the loaf is cooling, make the orange syrup. In a small saucepan over medium heat, stir together the freshly squeezed orange juice and granulated sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove the saucepan from the heat and set the syrup aside.
10. Soak the Loaf with Syrup: Use a toothpick to poke holes all over the top and sides of the warm loaf. Brush the top and sides of the loaf generously with the warm orange syrup. Allow the syrup to soak into the cake for a few minutes, then brush it again with any remaining syrup. Let the loaf cool completely on the wire rack.
11. Make Orange Glaze: Once the loaf is completely cool, prepare the orange glaze. In a small bowl, whisk together the sifted confectioners’ sugar and 2 to 3 tablespoons of fresh orange juice. The mixture should be thick but pourable. If the glaze is too stiff, add up to another tablespoon of orange juice, a little at a time, until the desired consistency is reached.
12. Glaze the Loaf: Pour the prepared orange glaze evenly over the top of the cooled loaf, allowing it to drip down the sides.
13. Harden and Serve: Let the orange glaze harden for about 15 minutes before slicing and serving the delicious Cranberry Orange Bread. Enjoy!