Old Town Cranberry Bread

OLD TOWN CRANBERRY BREAD

1 1/2 cup all purpose flour

1/2 tsp salt

1/2 tsp cream of tartar

1/4 tsp baking soda

1 cup sugar

2 strips (about 3x1 inch each) lemon zest

1/2 cup unsalted butter, room temperature

2 eggs

3/4 tsp vanilla extract

6 Tbls plain yogurt

1 1/2 cup fresh cranberries (or use dried cranberries**- see note below)

DIRECTIONS:

preheat oven to 350 degrees.

Grease and flour a 9x5 inch loaf pan

In a medium bowl, sift together flour, salt, cream of tartar and baking soda.

In food processor, place sugar and lemon zest strips. Process until zest is finely grated. Add butter; process until creamy. Add eggs, one at a time; mix well. Add vanilla and yogurt; process until combined. Transfer butter/yogurt mixture to a large bowl.

Put cranberries in food processor; pulse 3-4 times until coarsely chopped. Add cranberries to dry ingredients; toss to combine. Add dry ingredients and cranberries to butter/yogurt mixture; stir just until moistened.

Spoon batter into loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool on a rack for 30 minutes. Remove bread from pan to finish cooling. Wrap well; refrigerate for 24 hours before serving.

**use 6 oz package of dried cranberries, soaked in very hot water for 10 minutes and drained well. the cranberries worked great.

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