Orange Cranberry Bread {with Honey}

Other than peppermint and eggnog, my favorite holiday flavor is cranberry.  It’s just not the Christmas season without cranberry bread, at least in my kitchen.

I make multiple loaves of cranberry bread every year, usually with a bit of orange zest or orange juice thrown into the batter. It’s a timeless flavor combination, amIright?

But this year, I wanted to try something just a little bit different.

Nothing too wild, though, because really….I just like a traditional cranberry loaf.  Boring, but true.

And I don’t skimp on the berries, either. I like my loaf full of ’em, and I am too lazy to cut them up like to leave my berries whole.

Pretty!

And guess what?  This bread doesn’t use any oil or butter.  Wanna know what I used instead?

Greek yogurt.  Specifically, Chobani Honey Greek yogurt.

The substitution of this thick Greek yogurt for the butter gives this bread a super soft texture. Plus, Greek yogurt is packed with protein, so this is practically a health food.

Errrr….at least it was until I slathered it with some cranberry honey butter.

Oh, yeah.

Orange Cranberry Bread {with Honey}
 
Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon finely shredded orange peel
  • 2 eggs
  • ½ cup milk
  • ½ cup Chobani Greek Honey yogurt or other low-fat Greek yogurt
  • 1 cup cranberries (mine were small, so I left them whole)
Method
  1. Preheat oven to 350. Grease an 8x4x2 inch loaf pan and set aside. In a large bowl, stir together flour, sugar, baking powder, and salt. Stir in orange zest. Make a well in the center of the flour mixture and set aside.
  2. In a medium bowl, beat eggs with a fork. Stir in milk and yogurt. Add mixture all at once to flour mixture. Stir just until moistened. Fold in cranberries.
  3. Spoon batter into prepared pan and spread evenly. Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean.
  4. Cool in pan on a wire rack for 10 minutes. Remove from pan and allow to cool completely.

Have a great Tuesday, everyone! And be sure to stop by tomorrow to link up what’s in your kitchen this week!

I’m partying here.

28 Comments

    • Ashley

      I think those are basically the holy trinity of Christmas flavors. 🙂

      Reply
    • Ashley

      It’s funny…I usually don’t like tart things, but cranberries are an exception. I love them! Like, a lot.

      Reply
  1. Hayley @ The Domestic Rebel

    I agree! I seriously love cranberry during the holidays. Cranberry + white chocolate cookies = hello, awesomeness. This bread looks fantastic, Ashley!! I love that A) it’s healthy (hehe) and B) it looks SO moist and fluffy and delicious. I want that cranberry butter on um, everything.
    Hayley @ The Domestic Rebel recently posted..Cookies n Cream Reese’s Cup Puppy Chow PopcornMy Profile

    Reply
    • Ashley

      I almost dumped some white chocolate chips in this bread and then I decided I wanted to stay with my traditional recipe. Buuuuut, I’m thinking with the next batch, I’ll add in some chips. Maybe make some mini-loaves to giveaway, and then just eat them all myself anyway.

      Reply
  2. Liz

    This looks and sounds delicious Ashley! I think I might be havin’ to make myself some! 🙂
    Liz recently posted..Egg Nog BreadMy Profile

    Reply
    • Ashley

      Thanks, Liz. Cranberry bread is definitely one of my favorite things to bake during the holidays…and now I’m off to check out your egg nog bread. YUM.

      Reply
    • Ashley

      I loved how moist the yogurt made this bread–and I didn’t feel quite so guilty eating a huge slice (or two).

      Reply
    • Ashley

      Thanks, Dorothy. I ate it for breakfast, lunch, and dinner today. Ooops.

      Reply
  3. Chandra@The Plaid and Paisley Kitchen

    I am still in love with the new look of the Blog! Everytime I come here I am sooo happy with how pretty it is! I also think that this bread looks amazing and I would love a slice! Thanks for linking up at Show Me Your Plaid Monday’s!
    Chandra@The Plaid and Paisley Kitchen recently posted..Show Me Your Plaid Monday’s #3My Profile

    Reply
  4. Maria

    Do you guys think it would be ok to substitute regular flour for whole wheat flour?

    Reply
    • Ashley

      Hi Maria. I have not tried this recipe with whole-wheat flour. I would not substitute more than half of the regular flour with whole-wheat, as it may affect the texture/flavor. If you try it out, let me know!

      Reply
    • Grace

      Hi! I have tried it with whole wheat flour, and it was great.

      Reply
  5. jeni

    I am in the process of making this right now! I went to bed thinking about it, and got up this morning needing to bake it!!! I am not sure if I can wait the 50 minutes! I’ll let you know how it turns out!!

    Reply
  6. Radhika

    Baking in the oven now…another 10 minutes to go…I used gluten free flour (due to dietary requirements) and used mandarin peel, and dried cranberries with white chocolate bits… 🙂

    Reply
  7. laura

    Sounds delicious! How long would this bread keep for once made?

    Reply
    • Pat

      Keeps about about a week, also,freezes well.

      Reply
  8. Emma

    Could i substitute the flour with almond flour?

    Reply
  9. Pat

    I’ve made this recipe at least 20 times over the holidays, and it is the best! Fairly healthy too! I replaced the milk with oj and added nuts! It’s a keeper!

    Reply
  10. Jill Polly

    This is a good recipe for variation. Once i accidentally used a grapefruit (duh) – still yummy!! I then made a version using blueberries and lemon zest. It was fabulous for when cranberries are not in season.

    Reply
  11. Dee

    Am I the only one wondering about the honey? The recipe says with honey? Did I miss something?

    Reply
  12. Charlotte

    Is the honey in the yogurt?

    Reply

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