This bread is a recipe from the Colorado Bed & Breakfast Cookbook. I love this bread, it is so good. I bake it every year. I had to post the recipe on my blog so I never lose this recipe.
OLD TOWN CRANBERRY BREAD
1 1/2 cup all purpose flour
1/2 tsp salt
1/2 tsp cream of tartar
1/4 tsp baking soda
1 cup sugar
2 strips (about 3x1 inch each) lemon zest
1/2 cup unsalted butter, room temperature
2 eggs
3/4 tsp vanilla extract
6 Tbls plain yogurt
1 1/2 cup fresh cranberries (or use dried cranberries**- see note below)
DIRECTIONS:
preheat oven to 350 degrees.
Grease and flour a 9x5 inch loaf pan
In a medium bowl, sift together flour, salt, cream of tartar and baking soda.
In food processor, place sugar and lemon zest strips. Process until zest is finely grated. Add butter; process until creamy. Add eggs, one at a time; mix well. Add vanilla and yogurt; process until combined. Transfer butter/yogurt mixture to a large bowl.
Put cranberries in food processor; pulse 3-4 times until coarsely chopped. Add cranberries to dry ingredients; toss to combine. Add dry ingredients and cranberries to butter/yogurt mixture; stir just until moistened.
Spoon batter into loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a rack for 30 minutes. Remove bread from pan to finish cooling. Wrap well; refrigerate for 24 hours before serving.
**use 6 oz package of dried cranberries, soaked in very hot water for 10 minutes and drained well. the cranberries worked great.
1/2 tsp salt
1/2 tsp cream of tartar
1/4 tsp baking soda
1 cup sugar
2 strips (about 3x1 inch each) lemon zest
1/2 cup unsalted butter, room temperature
2 eggs
3/4 tsp vanilla extract
6 Tbls plain yogurt
1 1/2 cup fresh cranberries (or use dried cranberries**- see note below)
DIRECTIONS:
preheat oven to 350 degrees.
Grease and flour a 9x5 inch loaf pan
In a medium bowl, sift together flour, salt, cream of tartar and baking soda.
In food processor, place sugar and lemon zest strips. Process until zest is finely grated. Add butter; process until creamy. Add eggs, one at a time; mix well. Add vanilla and yogurt; process until combined. Transfer butter/yogurt mixture to a large bowl.
Put cranberries in food processor; pulse 3-4 times until coarsely chopped. Add cranberries to dry ingredients; toss to combine. Add dry ingredients and cranberries to butter/yogurt mixture; stir just until moistened.
Spoon batter into loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a rack for 30 minutes. Remove bread from pan to finish cooling. Wrap well; refrigerate for 24 hours before serving.
**use 6 oz package of dried cranberries, soaked in very hot water for 10 minutes and drained well. the cranberries worked great.
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