Cranberry Orange Bread

Cranberry Orange Bread 2 LOAVES FOR THE BREAD: 3/4 cup unsalted butter, softened 1 1/2 cup granulated sugar 3 large eggs 1 tsp orange extract 3 oranges, zested 3 cup all-purpose flour 2 tsp baking powder 1 1/2 tsp baking soda 1/2 tsp kosher salt 1 1/2 cup vanilla greek yogurt 1 can (14 oz) whole berry cranberry sauce FOR THE GLAZE: 1 cup powdered sugar 2 Tbsp milk 1 tsp orange extract For the bread, spray two loaf pans with baking spray. Line bottom of pan with parchment paper. Set aside. In a large mixing bowl, beat butter with sugar. Beat in eggs until fully combined. Add orange extract and zest from 3 oranges. Beat in flour, baking powder, baking soda, salt and greek yogurt. Spoon about 1 1/4 cup of batter into the bottom of each loaf pan. Then spoon a large scoop of cranberry sauce onto batter, swirling it into the batter. Top with more batter, then another scoop of cranberry sauce. Finish with batter. Bake in a 350 degree oven for 60-70 minutes. Remove and cool on wire rack for 10 minutes. Remove from pan and cool completely before applying glaze. In a small bowl, whisk together the powdered sugar, milk and orange extract until smooth. Spoon over cooled bread. Allow to set (about 15 minutes). Wrap and store in refrigerator (or airtight container at room temperature) for up to 5 days. ENJOY.