Cranberry Orange Bread with Simple Glaze

Regarding the Orange Syrup:

1/3 cup of orange juice that has just been squeezed

one-third cup of sugar

When making the orange glaze:

1 measuring cup of sifted confectioners’ sugar

two to three teaspoons of homemade orange juice

A Simple Glaze Recipe for Cranberry Orange Bread

Warm the oven up to 350 degrees Fahrenheit. Coat one 9-by-5-inch loaf pan with cooking spray; then, sprinkle with flour, pressing off any excess.

Combine the flour, baking powder, and salt in a medium-sized basin; reserve.

Combine the yogurt, sugar, eggs, orange zest, vanilla, and oil in a large bowl and whisk to combine. Gradually combine the dry and wet components using a whisk. Toss the cranberries with the remaining tablespoon of flour in a separate basin. Carefully incorporate them into the mixture.

Half an hour to fifty-five minutes into the baking process, or when a toothpick inserted into the middle of the loaf leaves behind a few wet crumbs, remove the batter from the pan. After 10 minutes, transfer the loaf to a wire rack set on a baking sheet to cool completely.

In a small saucepan, bring the orange syrup to a simmer over medium heat while the loaf cools. Dissolve the sugar in the orange juice by stirring the two ingredients together. After it dissolves, heat for another three minutes. Take it off the stove and put it aside.

Poke holes in the top and sides of the heated bread with a toothpick. Apply the orange syrup over the loaf’s surface and edges with a brush. After the syrup has soaked into the cake, brush it on once again. Allow the bread to cool entirely.

A small bowl containing confectioners’ sugar and two or three teaspoons of orange juice can be used to produce the glaze. It is important that the mixture is thick, but pourable. If the consistency of the mixture is too thick, add up to one more tablespoon of orange juice. Distribute the orange glaze evenly among the loaves, allowing some to drop down the edges. Give the orange glaze fifteen minutes to set before cutting and serving.