Ingredients

For the Loaf:

• 1 ½ cups + 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons grated orange zest
• ½ teaspoon pure vanilla extract
• ½ cup vegetable oil
• 1 ½ cups cranberries, fresh or frozen (thawed and rinsed)

For the Orange Syrup:

• ⅓ cup freshly squeezed orange juice
• ⅓ cup sugar

For the Orange Glaze:

• 1 cup confectioners’ sugar, sifted
• 2–3 tablespoons fresh orange juice

Instructions

1. Preheat and prepare pan: Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9×5-inch loaf pan, then dust with flour and tap out the excess.
2. Mix dry ingredients: In a medium bowl, sift together 1½ cups flour, baking powder, and salt. Set aside.
3. Combine wet ingredients: In a large bowl, whisk together yogurt, sugar, eggs, orange zest, vanilla, and oil until smooth.
4. Combine and fold: Gradually whisk the dry ingredients into the wet ingredients until combined. In a separate bowl, toss cranberries with the remaining tablespoon of flour and gently fold into the batter.
5. Bake the loaf: Pour batter into prepared pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pan for 10 minutes before transferring to a wire rack.
6. Make the orange syrup: In a small saucepan over medium heat, stir together orange juice and sugar until dissolved. Simmer for 3 more minutes, then remove from heat.
7. Brush with syrup: Use a toothpick to poke holes in the top and sides of the warm loaf. Brush with the orange syrup several times, letting it soak in between layers. Allow loaf to cool completely.
8. Make the glaze: Whisk together confectioners’ sugar and 2–3 tablespoons orange juice until smooth and pourable. Add more juice if needed for consistency.
9. Glaze and serve: Pour glaze over the cooled loaf, allowing it to drip down the sides. Let it harden for about 15 minutes before slicing and serving.