I’m a sucker for a delicious quick bread in the morning. My kids gobble them up, too! I had some leftover cranberry sauce from Thanksgiving and wanted to give it a swirl (literally) in my yogurt bread recipe. The result? Deliciousness! Prep this one in the minutes and let your oven do all of the work. Easily made gluten free by just substituting the flour.
Cranberry Yogurt Bread
Ingredients
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 2 eggs
- 1/2 cup plain Greek yogurt
- 1 Tbsp lemon juice
- 2 cups flour gluten free blend, if desired
- 1 tsp kosher salt
- 1 1/2 tsp baking soda
- 2/3 cup cranberry orange sauce ours is leftover from Thanksgiving! Substitute jam if out of season
Instructions
- Preheat oven to 350 degrees.
- Using a stand or hand mixer, beat together butter and brown sugar. Add eggs, one a time and whisk into mixture. Add yogurt and lemon juice and whisk into mixture.
- Turn mixer off and add dry ingredients (flour, salt and baking soda). Mix on low until combined.
- Line loaf pan with parchment paper. Add half of batter to loaf pan. Add dollops of cranberry sauce on top of batter. Use a knife and gently swirl into batter. Gently add remaining batter on top and level out in pan. Add remaining cranberry sauce in dollops use a knife to gently swirl into batter. Bake 55-60 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15-20 minutes.
Notes
Makes 1 standard size loaf
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