My sister sent this gorgeous picture of this amazing Cranberry Orange Yogurt Cake she made from a blog she likes called Recipe Runner and of course I asked for the recipe.
Doesn’t this just make you drool!?
After looking over the recipe I decided to try and make it into a bread and ended up creating this addictive no sugar added bread recipe. I used clementines instead of oranges which are naturally much sweeter. I made it again a few weeks later and added the white chocolate which was a great little pop of sweetness. I also used coconut oil which makes up for the lack of sugar as well in its own naturally sweet way. Dried cranberries work well, I’d like to make it again to see what it would be like with fresh cranberries.
Prep time: 20 minutes
Cook time: 55 minutes
Yield: one loaf
Ingredients:
1 Cup whole wheat Flour
½ Cup all-purpose flour
2 tsp baking powder
½ teaspoon sea salt
2 tsp clementine zest
1 cup plain not fat yogurt (We love ours from Smyth’s Trinity Dairy Farm in Enfield, CT)
2 eggs
3 tbl coconut oil
¼ cup fresh squeezed clementine juice
1 tsp vanilla extract
1 cup fresh, frozen or dried cranberries
1 cup white chocolate chip (optional)
Directions:
Preheat oven to 350 degrees
Spray a loaf pan with cooking spray
In a large bowl whisk together all the dry ingredients (the first five ingredients)
In a smaller bowl whisk together the remaining wet ingredients
Add the wet to the dry and fold together. Then fold in the cranberries and optional white chocolate.
Bake for 55 minutes or until a toothpick inserted comes out dry.
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