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!
Cranberry & Orange Sweet Bread
- 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
- 1 1/2 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.