Orange Bread

Orange Bread For the Bread 1/2 lb butter, softened 2 1/2 cup sugar, divided 4 eggs, room temperature 4 oranges, zested and juiced, divided 3 cup flour 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp kosher salt 3/4 cup orange juice, divided 3/4 cup vanilla yogurt, room temperature 1 tsp vanilla For the Glaze 2 cups powdered sugar 3 Tbsp orange juice Cream butter and 2 cup sugar in a mixer for 5 minutes. On medium speed, beat in eggs, one at a time. Add orange zest from all 4 oranges (about 1/3 cup). In large bowl, mix flour, baking powder, soda, and salt. In another bowl, mix 1/4 cup OJ (juice of 1 orange), yogurt and vanilla. Add flour and yogurt mixtures alternately to mixer in 3 additions. Pour into two greased loaf pans. I line my pans with parchment paper on the bottom, then grease pan. Bake in a 350 degree oven for 45-55 minutes. While bread is baking, cook remaining 1/2 cup sugar with 1/2 cup OJ (juice of 2 oranges) on low until sugar dissolves. Cool cakes ten minutes in pan. Remove from pans to a wire rack. Spoon syrup over cakes. Cool completely. To glaze, mix 2 cup powdered sugar with 1/4 cup OJ (juice of 1 orange) with whisk. Pour over cake and allow to dry. Store in refrigerator or freeze.