Cranberry Orange Yogurt Bread

Yield:  1 loaf 

Preheat oven:  350° F., place rack in the middle 


2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt (fine)

3/4 cup fresh squeezed orange juice

3/4 cup plain yogurt

1/2 cup unsalted butter, room temperature

1 cup sugar

2 large eggs, room temperature

1/2 tsp Boyajian Pure Orange Oil (or 1 tsp orange extract)

2-3 Tbsp orange zest (about 1 large orange, finely grated)

1 cup fresh cranberries (cut each in half)

1 cup lightly toasted pecans or walnuts, coarsely chopped


Grease a loaf pan (8½ x 4½ x 2½-inch  -  6-cup capacity) with butter and sprinkle a light layer of flour, tap out any excess flour.  


Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside.


Whisk together the yogurt and orange in a small bowl and set aside.


Fit a paddle attachment to your mixer.  Cream the butter and sugar until pale and creamy, 3-5 minutes.


Add the eggs, beating until incorporated.  Add the orange zest and orange oil.  Mix to incorporate.


Using the slowest speed, add the flour mixture alternating with the yogurt and orange juice mixture. (The last addition should be the flour mixture.)  Do not over mix.  Finish incorporating by folding in the ingredients by hand with a large spatula.


Gently fold in the cranberries and pecans until well combined.  (Over mixing will cause the bread to not be tender.)


Immediately pour the batter into the prepared pan.  It should be no more than ¾ full.  Level the top of the bread with a spatula.  Bake for 55-65 minutes.  (Bread baked in a smaller pan will require less time.)  Susan recommends using a thin instant-read thermometer to check for doneness 180° F. as the usual wooden skewer will come out sticky at this temperature.


I used both methods.  As I mentioned my pan was a little larger so I was worrying it....my thermometer never reached 180° and the wooden skewer came out clean....so maybe worrying it is the key!  Maybe my thermometer has gotten "old"!  


Allow the bread to rest for ten minutes once removed from the oven.  After ten minutes turn the bread out onto a wire rack to cool.

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