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.
- 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)
- 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.
- 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.
- 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.
- 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.
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Oh my, I think we might be related! Peppermint, Eggnog, and Cranberry. YEP. This looks fantastic.
Aimee @ ShugarySweets recently posted..Gingerbread Cupcakes and a Sweets & Treats Boutique Giveaway
I think those are basically the holy trinity of Christmas flavors. 🙂
LOVE LOVE LOVE this!! I love cranberries because of how tart they are.. gives a nice break to all of the overly sweet eating I’ve been doing lately! And that cranberry butter… oh la la!
Meghan @ The Tasty Fork recently posted..Holiday Treat – White Chocolate Caramel Pretzel Bites with Roasted Almonds
It’s funny…I usually don’t like tart things, but cranberries are an exception. I love them! Like, a lot.
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 Popcorn
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.
This looks and sounds delicious Ashley! I think I might be havin’ to make myself some! 🙂
Liz recently posted..Egg Nog Bread
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.
Wow! I’m in love with cranberries right now. This looks absolutely wonderful!
Kelly @ Semi Homemade Mom recently posted..Menu Plan Monday 12/10 – Baking Week!
I loved how moist the yogurt made this bread–and I didn’t feel quite so guilty eating a huge slice (or two).
This looks sooo delicious. I could go for a slice right now!
amy @ fearless homemaker recently posted..Chicken Enchilada + Black Bean Rice Bake
What a pretty bread! Love it Ashley.
Dorothy @ Crazy for Crust recently posted..Crazy Sweet Tuesday {Sponsored by KICMount} & Giveaway
Thanks, Dorothy. I ate it for breakfast, lunch, and dinner today. Ooops.
This looks amazing! It reminds me of bread my grandmother makes around the holidays – but without the lard 🙂
Noreen recently posted..Tortellini with Lemon, Artichokes and Brussels Sprouts
What a gorgeous bread! I could go for a couple of slices right now!
Jessica@AKitchenAddiction recently posted..Chocolate Peppermint Crackle Cookies – Food Blogger Cookie Swap
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 #3
Do you guys think it would be ok to substitute regular flour for whole wheat flour?
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!
Hi! I have tried it with whole wheat flour, and it was great.
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!!
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… 🙂
Sounds delicious! How long would this bread keep for once made?
Keeps about about a week, also,freezes well.
Could i substitute the flour with almond flour?
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!
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.
Am I the only one wondering about the honey? The recipe says with honey? Did I miss something?
Is the honey in the yogurt?