This was one of two recipes I submitted to Stonyfield Farm’s Recipe of the Month contest — and GUESS WHO WON??!!! A great way to use up any cranberries left over from the holidays. But if you don’t have any fresh, try substituting dried cranberries instead. This moist quick bread makes an extra-special weekend breakfast treat; store leftovers in an airtight container for a quick snack anytime.
Yields one standard loaf. Serves 10.
SODIUM CONTENT: 30.8 mg per serving
INGREDIENTS
2 c. cake flour
1 c. sugar
1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
2 eggs, beaten
1 1/2 c. finely diced apple (about 2 small apples, peeled, cored and finely diced)
1 c. Stonyfield Farm organic fat free french vanilla yogurt
1/3 c. vegetable oil
2 t. pure vanilla extract
1 t. ground cinnamon
1 c. fresh cranberries, washed
TOPPING:
1/3 c. brown sugar
1 1/2 t. ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees. Grease a standard-size loaf pan and set aside.
Measure dry ingredients into a mixing bowl and whisk well to combine. Add the eggs, apple, yogurt, oil, extract and cinnamon and mix just until combined (do NOT overmix). Gently fold in cranberries. Pour batter into prepared pan.
In a small bowl, combine the brown sugar and cinnamon for the topping. Sprinkle the topping generously over the batter.
Place pan on middle rack in oven and bake 1 hour, until tester inserted in center of loaf comes clean. Remove from oven and place on wire rack to cool. Cool in pan briefly before removing from pan and placing on wire rack to cool. Cool fully before slicing and serving.
