With fresh cranberries readily available in the fall I had to take advantage of the tart fruit by making this delectable cranberry bread. Although you could make this into 12 muffins I decided on serving it like a cake - really more for the presentation aspect of course! It will really create that ta-da feeling that you were looking for at your next get together.

Makes one 9" round cake or 12 muffins

Preheat the oven to 400 Degrees F.
Baking time: 35-40 minutes (cake pan) or 20 minutes (muffins)


  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • pinch of salt
  • 1/2 tsp ground nutmeg
  • 1-1/2 cup fresh cranberries, coarsely chopped (lightly tossed with 1 tbsp sugar)
  • 1 cup vanilla yogurt
  • 2 eggs
  • 1/4 cup extra virgin olive oil or vegetable oil
  • zest of 1 lemon
  • 1/4 cup light brown sugar

Preheat the oven to 400 F and lightly grease the round cake pan. In a large mixing bowl, add and combine the 2 cups of flour, 1/2 cup sugar, baking powder, pinch of salt and the 1/2 tsp ground nutmeg. Take the coarsely chopped fresh cranberries and lightly toss it with 1 tbsp sugar, then add that into the flour mixture.

In a separate bowl, whisk 2 eggs, then mix in the 1 cup vanilla yogurt, 1/4 cup of oil, and the zest of 1 lemon. Add the wet ingredients into the flour mixture and gently combine. Pour the bread batter into the greased round cake pan, then sprinkle the 1/4 cup of light brown sugar on top. Put it into the oven and bake for about 40 minutes or until a toothpick inserted comes out clean.

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