Cranberry Orange Bread with Simple Glaze

Bright, moist, and bursting with flavor, this Cranberry Orange Bread is the ultimate seasonal quick bread. The tangy cranberries pair perfectly with the sweet, citrusy zing of orange, all wrapped up in a soft, yogurt-based loaf. Finished with an orange syrup soak and a delicate glaze, this bread is perfect for holiday mornings, afternoon tea, or gifting. 📝 IngredientsFor the Bread:1½ cups + 1 tablespoon all-purpose flour, divided2 teaspoons baking powder½ teaspoon kosher salt1 cup plain whole-milk yogurt1 cup granulated sugar3 large eggs2 teaspoons grated orange zest½ teaspoon pure vanilla extract½ cup vegetable oil1½ cups cranberries (fresh or frozen, thawed and rinsed)For the Orange Syrup:⅓ cup freshly squeezed orange juice⅓ cup granulated sugarFor the Glaze:1 cup powdered sugar, sifted2–3 tablespoons fresh orange juice👩‍🍳 Instructions1. Prepare the Pan & OvenPreheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, tapping out any excess flour. 2. Mix the Dry IngredientsIn a medium bowl, sift together: 1½ cups flourBaking powderSaltSet aside. 3. Combine the Wet IngredientsIn a large bowl, whisk together: YogurtSugarEggsOrange zestVanilla extractOilSlowly add the dry mixture to the wet, stirring just until combined. 4. Add the CranberriesIn a small bowl, toss the cranberries with the remaining 1 tablespoon of flour (this helps prevent them from sinking). Gently fold them into the batter. 5. BakePour the batter into the prepared loaf pan and smooth the top.Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool in the pan for 10 minutes, then transfer the loaf to a wire rack placed over a baking sheet. 6. Make the Orange SyrupWhile the loaf cools slightly, make the syrup:In a small saucepan over medium heat, stir together the orange juice and sugar until the sugar dissolves. Simmer for 2–3 more minutes, then remove from heat. Use a toothpick or skewer to poke holes across the top and sides of the warm loaf. Brush with syrup, let it soak in, then repeat until all syrup is used. Allow loaf to cool completely. 7. Glaze ItIn a small bowl, whisk powdered sugar with 2 tablespoons of orange juice. Add more juice a few drops at a time if needed until the glaze is thick but pourable. Drizzle the glaze over the cooled loaf and let it drip down the sides. Allow it to set for about 15 minutes before slicing and serving. 💡 Tips & StorageStorage: Wrap and store at room temperature for up to 2 days, or refrigerate for up to 5 days.Freezing: Wrap the unglazed loaf tightly and freeze for up to 2 months. Thaw overnight and glaze before serving.Optional Add-ins: Add ½ cup chopped nuts (like pecans or walnuts) for extra texture.🍽️ Perfect For:Holiday breakfast tablesAfternoon tea or coffeeEdible gifts for neighbors and friendsA refreshing break from rich chocolate desserts