Recipe: Cranberry Nut Bread and Cranberry Bread (using yogurt)

CRANBERRY NUT BREAD

1 1/2 cups flour
1 cup sugar
1/2 cup margarine, softened
3 oz. vanilla yogurt
2 eggs
1/4 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 tsp. vanilla extract
1 cup chopped cranberries
1/2 cup chopped nuts
sugar (for topping)

Preheat oven to 350 degrees F. Grease a loaf pan.

Mix all ingredients except cranberries and nuts. When all is well mixed, fold in cranberries and nuts. Pour into prepared pan. Sprinkle top with sugar.

Bake 55 minutes at 350 degrees.

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CRANBERRY BREAD

1 1/2 cups all purpose flour
1/2 tsp. cream of tartar
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup chopped pecans
1 cup sugar
1/2 cup unsalted butter (or margarine)
Grated zest of 1 lemon
2 eggs
6 tbsp. plain yogurt
3/4 tsp. vanilla extract
1 1/2 cups fresh cranberries, washed

Preheat oven to 350 degrees. Grease and flour a loaf pan.

Sift together the flour, cream of tartar, salt, and baking soda. Stir in the pecans and set aside.

Place the sugar, butter, and lemon zest in a food processor and process until creamy.

Add the eggs, 1 at a time and mix well.

Add the yogurt and vanilla and mix well. Transfer the butter-yogurt mixture to a large bowl.

Process the cranberries (pulse 3 or 4 times) until coarsely chopped and add to the dry ingredients and combine well. Stir this into butter yogurt mixture. Mix well. Place batter into prepared pan.

Bake 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 30 minutes then remove from the pan and finish cooling on the rack.

Wrap well and refrigerate for 24 hours before serving.