# What Goes In:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
→ Wet Ingredients
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 tablespoon finely grated orange zest (from 1 large orange)
09 - ½ cup freshly squeezed orange juice
10 - ½ cup plain yogurt or sour cream
11 - 1 teaspoon vanilla extract
→ Add-Ins
12 - 1½ cups fresh or frozen cranberries (if frozen, do not thaw)
→ Optional Glaze
13 - ½ cup powdered sugar
14 - 1–2 tablespoons orange juice
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy.
04 - Add eggs one at a time, then mix in orange zest, orange juice, yogurt or sour cream, and vanilla extract until smooth.
05 - Gradually fold dry ingredients into the wet mixture, stirring just until incorporated to avoid overmixing.
06 - Gently fold fresh or frozen cranberries into the batter using a spatula.
07 - Transfer batter to the prepared loaf pan and smooth the surface evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10 - Whisk powdered sugar with 1 to 2 tablespoons orange juice until smooth, then drizzle over the cooled loaf.
