Cranberry and orange bread with simple glaze



+For baking:
°1 1/2 cups + 1 tablespoon all-purpose flour, divided
°2 teaspoons of yeast
°1/2 teaspoon kosher salt
°1 cup full fat yogurt
°1 cup of sugar
°3 large eggs
° 2 tsp of grated orange peel
°1/2 teaspoon of pure vanilla extract
°1/2 cup vegetable oil
°1 1/2 cups fresh or frozen cranberries, thawed and drained
+To prepare the orange juice:
°1/3 cup fresh orange juice
°1/3 cup of sugar
+To prepare the orange frosting:
°1 cup sifted powdered sugar
°2-3 tablespoons of fresh orange juice

Preheat oven to 350 degrees F . Grease bottom and sides of a 9" x 5" baking pan; Sprinkle with flour, tapping off the excess.
In a medium bowl, sift the flour, baking powder, and salt together. Put aside.
In a large bowl, whisk together the yogurt, sugar, eggs, orange peel, vanilla, and oil. Slowly whisk the dry ingredients into the wet ingredients. In another bowl, mix the cranberries with the remaining tablespoon of flour and gently stir them into the mixture.
Pour the batter into the pan and bake for 50 to 55 min Let it cool in the pan for 10 minutes before placing the bread on a wire rack over the baking sheet.
While the bread is cooling, place the orange syrup in a small saucepan over medium heat. Mix the orange juice and sugar until the sugar is completely dissolved. Once melted, continue to cook for an additional 3 minutes. Remove from the fire. Put aside.
Use a toothpick to poke holes in the top and sides of the hot bread. Brush the top and sides of the bread with the orange syrup. Leave the syrup to soak into the cake and brush again. Let the bread cool completely.
To make the orange glaze, in a small bowl, whisk together the powdered sugar and 2-3 tablespoons of the orange juice. The mixture should be thick but runny. Adding up to another tablespoon of orange juice if the mix is too stiff. Pour the orange glaze over each cake and let it drip down the sides. Allow the orange glaze to harden, about 15 minutes, before serving.

Enjoy !