St. Charles Herald-Guide

Recipe: Cranberry orange bread

From staff and wire reports - October 21, 2011

Courtesy of Family Features

Ingredients:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup 2 percent plain Greek yogurt

1 cup sugar

1 egg

3/4 cup orange juice

1 tablespoon grated orange zest

1 1/2 cups fresh cranberries

1/2 cup walnuts, lightly toasted and chopped coarsely

 

Directions:

Preheat oven to 350F. Spray 9 x 5-inch loaf pan with nonstick spray.

In medium bowl, combine dry ingredients. Set aside.

In large bowl, mix together Chobani and sugar.

Add egg and combine. Stir in orange juice. Add dry mixture to wet mixture.

Mix only until just combined. Carefully, fold in orange zest, cranberries and walnuts. Pour into prepared pan.

Bake for 1 hour or until a toothpick inserted comes out clean.

Cool in pan on wire rack for 10 minutes.

Carefully invert pan to remove, and finish cooling on rack.

Wrap in plastic and foil. This bread is extra delicious on the second day.

 

Nutritional Information:

Calories 160, Calories from Fat 30, Total Fat 3.5g, Saturated Fat 0.5g, Trans Fat 0g, Cholesterol 15mg, Sodium 230 mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 15g, Protein 5g

 

Courtesy of Family Features

 

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Recipe: Cranberry orange bread
Courtesy photo/Family Features