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Nutritional Info
  • Servings Per Recipe: 39
  • Amount Per Serving
  • Calories: 63.0
  • Total Fat: 2.2 g
  • Cholesterol: 16.2 mg
  • Sodium: 39.7 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.9 g

View full nutritional breakdown of Cranberry Bread calories by ingredient
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Cranberry Bread

Number of Servings: 39


    3/4 cup all-purpose flour
    3/4 cup whole wheat flour
    1/4 teaspoon salt
    1/2 teaspoon cream of tartar
    1/4 teaspoon baking soda
    3/4 cup granulated sugar
    2 strips (3 x 1 inches each) lemon zest
    1/3 cup unsalted butter, softened
    2 eggs
    3/4 teaspoon vanilla extract
    6 Tablespoons plain yogurt
    1-1/2 cups fresh cranberries, washed


1. Preheat oven to 350 degrees.
2. Sift together flours, salt, baking soda, and cream of tartar; set aside.
3. Place sugar & lemon zest in a food processor or blender and process until lemon zest is finely grated.
4. Add butter and process until smooth; add eggs one at a time; mix well.
5. Add vanilla and yogurt and mix until smooth; transfer mixture to a separate bowl.
6. Place cranberries in food processor and pulse on and off until coarsely chopped.
7. Add cranberries to dry mixture, mix to combine.
8. Stir butter-yogurt mixture into flour-cranberry mixture and mix well.
9. Place into greased/floured pans and bake 50-60 minutes (40 for mini loaves) or until a toothpick inserted comes out clean.
10. Cool on a rack for 30 minutes; remove from pans and continue cooling. Wrap well and refrigerate 24 hours before serving.

This bread freezes really well. This recipe makes either one big loaf or three mini loaves.

Number of Servings: 39

Recipe submitted by SparkPeople user ROZEHARTEN.

TAGS:  Side Items |

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