Ingredients
FOR THE LOAF:
- split into 1 1/2 cups plus 1 tablespoon of all-purpose flour
- Baking powder, two teaspoons
- 1/2 kosher salt spoon
- Plain whole-milk yogurt in a cup
- One sugar cup
- Three big eggs
- 2 teaspoons of orange zest, grated
- Pure vanilla essence, half a teaspoon
- 50 ml of vegetable oil
- 1 1/2 cups thawed and drained cranberries, either fresh or frozen
FOR THE ORANGE SYRUP:
- freshly squeezed orange juice in one-third cup
- 30 grams of sugar
FOR THE ORANGE GLAZE:
- 2 to 3 tablespoons of fresh orange juice
- 1 cup of sifted confectioners’ sugar
How To Make Cranberry Orange Bread with Simple Glaze
Set the oven to 350 degrees Fahrenheit. One 9 x 5-inch loaf pan should be greased on the bottom and sides. Flour should be added and excess tapped out.
Flour, baking powder, and salt should be mixed together and placed in a medium bowl.
Whisk the yogurt, sugar, eggs, orange zest, vanilla, and oil together in a big bowl. Blend the dry ingredients into the wet ones gradually. Combine the cranberries with the final tablespoon of flour in a separate basin, then gently fold them into the batter.
A toothpick inserted in the center of the loaf should come out with a few moist crumbs attached after 50 to 55 minutes of baking. Pour the batter into the prepared pan. Before transferring the loaf to a wire rack set atop a baking sheet, allow it to cool in the pan for 10 minutes.
Make the orange syrup in a small saucepan over medium heat as the loaf cools. Orange juice and sugar are combined and stirred until the sugar is completely dissolved. After it has dissolved, heat for an additional 3 minutes. Turn off the heat and set aside.
Make holes in the heated loaf’s top and sides with a toothpick. Apply the orange syrup to the loaf’s top and sides. Let the cake absorb the syrup before applying another coat. Allow the loaf to finish cooling.
To make the orange glaze, combine the confectioners’ sugar with a couple tablespoons of the orange juice in a small bowl. The mixture ought to be viscous but yet pourable. If the mixture is too stiff, increase the amount of orange juice by up to a tablespoon. Each loaf should have the orange glaze drizzled over the top and down the sides. Before serving, let the orange glaze to dry for about 15 minutes.
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