Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cups fresh cranberries, halved if large
  • 2 tbsp orange zest
  • 1 large egg, room temperature
  • 0.5 cup neutral oil (canola or avocado)
  • 0.5 cup full-fat Greek yogurt
  • 0.25 cup fresh orange juice
  • 1 tsp vanilla extract
  • 1 cup powdered sugar, sifted
  • 2.5 tbsp fresh orange juice for glaze
  • 1 tsp orange zest for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your 9x5 pan.
  2. In a large bowl, whisk the 2 cups flour, 1.5 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt until combined.
  3. In a separate smaller bowl, rub the 1 cup sugar and 2 tbsp orange zest together with your fingertips until the sugar is fragrant and damp. This is the most important step for flavor.
  4. Whisk the 1 large egg, 0.5 cup oil, 0.5 cup Greek yogurt, 0.25 cup orange juice, and 1 tsp vanilla into the orange sugar mixture. Whisk until the mixture is smooth and pale.
  5. Make a well in the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just a few streaks of flour remain. Do not overmix!
  6. Gently fold in the 1.5 cups cranberries. If they are very large, halve them first so they stay suspended in the batter.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 55 minutes until a tester comes out clean and the top is golden brown.
  8. Let the bread rest in the pan for 15 minutes before using the parchment sling to lift it onto a wire rack. Wait until it is completely cool before glazing.
  9. Whisk the 1 cup powdered sugar and 2.5 tbsp orange juice. Pour over the loaf until it cascades down the sides in thick ribbons. Sprinkle with the remaining 1 tsp zest immediately while the glaze is wet.