I’m such a sucker when it comes to the Holidays! Seasonal foods definitely make the Holidays feel, well, seasonal! I love this cranberry bread because it is in season from the first part of November clear until the end of December! Justin is not a seasonal person at all. He thinks we should have grilled chicken for a Christmas party. What? Where did that come from? That just doesn’t seem right to me. I figure if I keep making the right foods in the right season, sooner or later, he will begin to like the right foods in the right season. I declared myself the person who gets to decide what are the “right” foods! Lol!! So I whipped this bread up. You should too. Maybe you can talk your husband into starting to celebrate the Holidays!
Cream butter and sugar. Add almond extract and eggs. Beat again.
Stir in Greek yogurt and cranberries.
Stir all dry ingredients together. Then add to wet ingredients.
Add zest of an orange. Stir until incorporated. Don’t over stir.
Pour into a well greased bread pan. Don’t you love that flour and butter in a spray can “stuff”. Me too, it makes my life much easier.
This makes either two bread pans, or a bunt pan. Bake.
Remove from pans. I glazed with a orange glaze, which is optional. Although highly recommended!
Cool and slice. Serve with lots of butter! If’ there is ever leftovers I like to warm it up in the microwave for just a few seconds. Brings back that fresh out of the oven taste!
- 1 c. butter, softened
- 1 c. brown sugar
- 1 c. white sugar
- 4 eggs, slightly beaten
- 1 T. almond extract
- 2 c. Greek yogurt (plain or vanilla)
- 16 oz. whole cranberry sauce
- 4 c. flour
- 1½ tsp. salt
- 2 tsp. soda
- zest of one orange, reserve one teaspoon for glaze
- Orange Glaze
- 2 c. powdered sugar
- 1 T. butter, softened
- 1 t. orange zest
- orange juice, enough to get the right consistency
- Cream butter and sugars together.
- Add beaten eggs, almond extract, Greek yogurt and cranberry sauce. Stir to combine.
- In a separate bowl add flour, salt, soda and orange zest. Add to wet ingredients. Stir only until incorporated. Don't over beat!
- Pour into two large, well greased bread pans. This recipe can also be made in a bundt pan.
- Bake at 350 degrees for about 50 minutes. Do the toothpick test to check to see if it is done. I covered mine with aluminum foil to prevent over browning during the last 10-15 minutes of baking. Adjust baking time if using a bundt pan.
- To make the glaze mix together powdered sugar, orange zest and butter, Add orange juice as needed to thin the glaze to the perfect consistency.
- Cool bread and drizzle glaze over the top of loaves.
Elaine Duckett says
November 11, 2013 at 10:53 amI love the holidays too. I think I will try this quick bread in a bundt pan and see how it works.
I love a quick bread that is moist and this will be all of that a more.
Ashley | Spoonful of Flavor says
November 11, 2013 at 3:31 pmI was just thinking about making cranberry bread, and this recipe looks perfect. I love the combination of orange and cranberries. One of my favorite things about the holidays is all the seasonal flavors!
Amy Engberson says
November 12, 2013 at 7:52 pmThanks for stopping by! We ate this for breakfast and loved it!
Denise Routson says
November 13, 2013 at 9:38 amThis bread looks so sweet and yummy! I think I know what I’m going to be making this weekend! Thank you!!
Mal says
December 11, 2013 at 10:39 amYumm! This looks absolutely delicious. When you say “soda” do you mean baking soda?
Can’t wait to try this recipe!! 🙂
Amy Engberson says
December 11, 2013 at 8:19 pmYes, it was baking soda! Hope you love it!!
Mal says
December 14, 2013 at 8:22 amAmy, I just baked your incredible recipe….best bread I’ve ever eaten!!! Thank you so much for sharing!! Merry Christmas! Grace and peace to you 🙂