Cranberry Orange Yogurt Holiday Bread

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  • 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
  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

  • 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
  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.