Cranberry Orange Bread

Ingredients

• 1 1/2 cups of multipurpose flour
• 1/2 teaspoon of sea salt
• 1 teaspoon of baking soda
• 1 cup of granulated sugar
• Zest from 1 large orange
• 3/4 cup of yogurt (as a substitute for buttermilk)
• 1/2 cup of vegetable oil (alternative to canola oil)
• 2 large eggs, lightly whisked
• 1 tablespoon of juice from a freshly squeezed orange
• 1/2 teaspoon of almond extract (instead of vanilla)
• 1 cup of coarsely chopped fresh cranberries

For the Citrus Glaze:

• 1 cup of icing sugar
• 1 tablespoon of fresh orange juice
• 1 teaspoon of finely grated orange zest

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a big bowl, sift together flour, salt, and baking soda.
3. In another bowl, blend sugar with the orange zest using your fingers until well combined and aromatic. Stir this into the flour mixture.
4. In a different bowl, mix together yogurt, vegetable oil, beaten eggs, orange juice, and almond extract.
5. Gradually mix the wet ingredients into the dry ones, being careful not to overmix. Gently fold in the chopped cranberries.
6. Transfer the batter to the prepared loaf pan.
7. Bake for approximately 70-75 minutes, checking for doneness with a toothpick.
8. After baking, let the bread cool in the pan for about 15 minutes. Then, remove it from the pan and let it cool completely on a wire rack.
9. For the glaze: Mix icing sugar, orange juice, and zest in a bowl until smooth. Drizzle over the cooled bread.
10. Slice and serve the revamped cranberry-orange bread.

Enjoy your newly created recipe! Remember, the essence of cooking is creativity, so feel free to tweak ingredients and steps to suit your taste.