What did I do when Hurricane Sandy’s arrival was imminent and I was trying to procrastinate? Bake, of course! The hurricane itself was underwhelming, but we were also one of the luckier ones as large parts of Connecticut did lose electricity. Fortunately, a large part of New Haven seems to be doing fine except for a few fallen trees. The New Haven-New York lines are however currently out of power, so I hope it gets taken care of fast so that people commuting to/from work and home do not face much problem.
Since I was baking during a hurricane, I didn’t have much option as there wasn’t much lying around the house. I did however have a bag of cranberries lying around, so I decided to use those. This bread isn’t very sweet (courtesy cranberries) and you should be careful to chop them up, otherwise you might end up getting an entirely bitter bite. I threw in some chocolate chips as well, and so you could probably add some nuts of your choice if you wanted to make it even healthier. Since it uses yogurt instead of butter, this recipe is already pretty healthy.
For the Loaf:
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain whole-milk yogurt or Greek yogurt
- 1 1/2 cups sugar
- 3 large eggs
- 3 teaspoons grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 3/4 cup chopped cranberries (if you put in whole cranberries, you might get entirely bitter bites!)
- 1/3 cup chocolate chips (optional, I only added them to counter the bitterness of the cranberries. You could also increase the sugar)
For the Lemon Glaze:
- 3/4 cup confectioners’ sugar, sifted
- 2/2.5 tablespoons fresh orange juice
- 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 blueberries with the remaining tablespoon of flour
- Take 2/3 of the cranberries and gently fold them into the flour. Pour 2/3 of the batter into the bread pan. Then add the remaining 1/3 of the cranberries and sprinkle them on top of the batter in the bread pan. Top up with the remaining 1/3 of the batter. (This step ensures that all the cranberries do not sink to the bottom)
- Bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet
- To make the orange glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the orange juice. The mixture should be thick but pourable. Add up to another tablespoon of orange juice if the mixture is too stiff. Pour the orange glaze over the top of the loaf once it has been cooling on the wire rack for a few minutes and let it drip down the sides. Let the orange glaze harden, about 15 minutes, before serving.