Cranberry Orange Yogurt Holiday Bread

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Ingredients:

  • 3/4 c. vanilla yogurt
  • 1/2 cup walnuts, roughly chopped (opt)
  • 2 c. all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. sugar
  • 1 large egg
  • 3/4 c. orange juice
  • 1 T. orange zest
  • 1 1/2 c. fresh cranberries
Directions:
  1. Whisk together flour, baking powder, baking soda, and salt
  2. Whisk together yogurt, sugar, egg, and orange juice in a large bowl. Sit in the flour mixture and then stir in the orange zest, cranberries, and walnuts.
  3. Scrape into a greased loaf pan.  Bake at 350 degrees F until a cake tester inserted into center comes out clean, about 1 hour.
  4. Cool 10 minutes, then invert on a wire rack. Flip over and cool. Slice and Serve.

Homemade French Vanilla Yogurt

Ingredients:
  • 1 gallon whole milk (I purchased a gallon for $1.38 in a plastic bag)
  • 3 T. yogurt (I purchased Yoplait single serving French Vanilla)
  • 2 T. vanilla
  • 1 1/2 c. powdered sugar
Directions:
  1. Boil milk on high (watch it so it doesn't boil over). Take off heat and mix in vanilla and sugar...leave it alone until it's room temperature (90 minutes).
  2. Whisk 1 cup mix with 3 T. yogurt starter (Yoplait single serve French Vanilla); then mix with remaining boiled milk.  Fill four + glass quart sized jars (sterilized) and put on (sterilized) lids. Place into a cooler. Dump 16 cups (1 gallon) warm water into a cooler.  Close the lid and walk away for 4-6 hours.  Finished product will be thicker after refrigerating.
  3. Refrigerate for up to 6 weeks.