Cranberry Orange Quick Bread
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Total Time: 80 min
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Servings: 10
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Serving Size: 1 slice
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Level: easy
1 ½ cups all-purpose flour
½ cup whole wheat flour
2/3 cup sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp orange zest, packed
2 large eggs
½ cup canola oil
½ cup siggi’s Plain 0% Skyr
½ cup freshly squeezed orange juice
1 ½ cups cranberries, halved
Preheat oven to 350°F. Butter and flour a loaf pan.
In a large bowl, whisk flours, sugar, baking powder, baking soda, salt, and zest.
In a medium bowl, whisk together the eggs, oil, yogurt, and juice.
Add the wet ingredients to the dry ingredients and stir just until incorporated. Fold in the cranberries.
Pour batter into the loaf pan and bake for 45-55 minutes, turning halfway, or until a toothpick or cake tester comes out clean.
Place loaf pan on a wire cooling rack for 30 minutes before removing.
Serve warm or at room temperature.
