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Cranberry Christmas Bread
This Christmas bread studded with cranberries and walnuts and fresh lemon zest is ideal for savoring with a hot cup of coffee on Christmas morning. This recipe makes 2 loaf cakes.
Yield:
24
servings
Prep Time:
10
minutes
mins
Cook Time:
1
hour
hr
Total Time:
1
hour
hr
10
minutes
mins
Author:
Yvette Marquez
Course:
Breakfast, Brunch, Dessert, Snack
Cuisine:
American
Ingredients
8
tablespoons
unsalted butter
,
melted, plus more for pan
3 ½
cups
all-purpose flour
,
plus more for pan
1 ½
cups
sugar
2
tablespoons
lemon zest
4
teaspoons
baking powder
1
teaspoon
salt
1 ½
teaspoons
ground cinnamon
4
eggs
1
tablespoon
vanilla extract
1
cup
low-fat yoghurt
,
see notes
½
cup
milk
1 ½
cups
dried cranberries
½
cup
walnut pieces
Instructions
Preheat oven to 350 degrees F.
Butter and flour two loaf pans, and set aside.
In a very large bowl stir together the flour, sugar, lemon zest, baking powder, salt, and cinnamon.
In a medium bowl, lightly beat eggs. Whisk in vanilla, yoghurt, milk, and butter.
Add to flour mixture; stir to combine (batter will be thick).
Fold in cranberries and walnuts.
Divide batter between prepared loaf pans; spread evenly.
Bake about 60 minutes or until a toothpick inserted in the center comes out clean.
Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
Notes
I added
Mountain High Yoghurt
to this bread making it very moist.
Nutrition
Serving:
1
slice
,
Calories:
210.23
kcal
,
Carbohydrates:
34.56
g
,
Protein:
3.93
g
,
Fat:
6.68
g
,
Saturated Fat:
3.01
g
,
Cholesterol:
38.43
mg
,
Sodium:
118.61
mg
,
Potassium:
141.34
mg
,
Fiber:
1.22
g
,
Sugar:
18.61
g
,
Vitamin A:
169.66
IU
,
Vitamin C:
0.73
mg
,
Calcium:
66.34
mg
,
Iron:
1.16
mg