Two tablespoons grated orange zest; one-half teaspoon pure vanilla essence
One half a cup vegetable oil
One half cup fresh or frozen cranberries, thawed, washed
For the orange syrup:
One third cup freshly squeezed orange juice
One three-fourth cup sugar
Regarding the Orange Glaze:
Two to three tablespoons fresh orange juice, sieved one cup confectioners’ sugar
Making Cranberry Orange Bread Using Simple Glaze:
Turn the oven’s temperature to 350 degrees Fahrenheit. Dust with flour, tapping out excess; grease the sides and bottom of one 9 x 5-inch loaf pan.
Sift flour, baking powder, and salt in a medium basin; put aside.
Whisk in a large bowl the yogurt, sugar, eggs, orange zest, vanilla, and oil. Whisk the dry ingredients slowly into the wet ones. Combine the cranberries with the remaining tablespoon of flour in a separate bowl; very gently incorporate them into the batter.
Spoon the batter into the ready pan; bake for 50 to 55 minutes, or until a toothpick put in the middle of the loaf comes out with some moist crumbs attached. After letting cool in the pan for ten minutes, remove loaf to a wire rack atop a baking sheet.
Make the orange syrup in a small saucepan over medium heat while the loaf cools. Stir together the sugar and orange juice until the sugar dissolves completely. Once dissolved, keep cooking for three more minutes. Turn off the heat; save.
Pierce holes in the heated loaf’s top and sides with a toothpick. Apply the orange syrup brushing the top and sides of the bread. Let the syrup sink into the cake then brush one more. Allow the bread to cool entirely.
Whisk the confectioners’ sugar and two to three tablespoons orange juice in a small dish to produce the orange glaze. Though pourable, the mixture should be thick. If the mixture is too thick, add yet another tablespoon of orange juice. Over each loaf’s top, pour the orange glaze; let it run down the sides. Let the orange glaze set, perhaps fifteen minutes, before serving.
