Cranberry Orange Bread with Simple Glaze

INGREDIENTS:

For the Loaf:

1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated orange zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups cranberries, fresh or frozen, thawed and rinsed

For the Orange Syrup:

1/3 cup freshly squeezed orange juice
1/3 cup sugar

For the Orange Glaze:

1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh orange juice

DIRECTIONS:

-Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.

-In a medium bowl, sift together flour, baking powder and salt; set aside.

-In a large bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the cranberries with the remaining tablespoon of flour, and fold them very gently into the batter.

-Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

-While the loaf is cooling, make the orange syrup in a small saucepan over medium heat. Stir together the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside …