Ingredients
- 1/2 Cup Plain Or Vanilla Yogurt
- 1/2 Cup Sour Cream
- 2 Eggs
- 1 Cup Sugar
- 1/4 Cup Vegetable Oil
- zest Of 1 Orange
- 1 Tsp Orange Extract
- 1 Tsp Vanilla Extract
- 1 1/2 Cups Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 1/4 Cups Frozen Cape Cod Select Cranberries
Syrup
- 1/4 Cup Confectioners Sugar
- juice Of 1 Orange
1h 15m
Total Time
15 mins
Prep Time
55-60 mins
Cook Time
1
Portions
Directions
- Preheat oven to 350 degrees. Grease and line a 9×5 (standard loaf pan) with parchment paper.
- Set pan aside.
- In a medium sized bowl, combine the baking powder, flour, and salt. Whisk to combine and set aside.
- In a larger bowl, combine the yogurt, sour cream, eggs, sugar, vegetable oil, orange zest, orange extract, and vanilla extract. Whisk to combine.
- Gently add dry mixture from medium bowl into the large bowl of wet ingredients using a rubber spatula and fold over itself until mostly combined. Leave a few streaks of flour in the batter (Laura says it bakes better!)
- Toss the frozen cranberries with a pinch of flour and then add them to the batter. Carefully fold cranberries into the batter and pour into the prepared baking pan.
- Bake loaf for 55-60 Minutes or until a toothpick inserted into the the loaf comes out clean.
- While the loaf is baking prepare the glaze by whisking confectioners sugar and orange juice together in a small sized bowl.
- Once loaf is done baking, spoon glaze evenly over the hot loaf.
Notes
- Allow the loaf to rest for 2 hours in the baking pan before serving/removing.
- Cranberry Orange Yogurt Loaf will store nicely in an air tight container for up to 3 days.
Credits
This recipe was created by Laura Davis of Laura of Tide & Thyme Blog