Cranberry Quick Bread with Greek Yogurt: Tender and Baked

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
2. Toss the cranberries in 1 tablespoon of the measured flour until lightly coated to prevent sinking.
3. In a large bowl, whisk together flour, coconut sugar, baking powder, and salt until no lumps remain.
4. In a separate bowl, whisk together Greek yogurt, melted coconut oil, eggs, vanilla, and orange zest until smooth and emulsified.
5. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until combined; do not overmix.
6. Gently fold in the floured cranberries until evenly distributed.
7. Transfer batter into the prepared pan, smoothing the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack.
10. Whisk powdered sugar, orange juice, and orange extract together, then drizzle over the cooled loaf.