A delightful twist on the classic cranberry-orange bread, this recipe incorporates Greek yogurt and a hint of almond for a moist and flavorful loaf.
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Whisking helps evenly distribute the leavening agents and salt.
Zest the orange and extract its juice. In another bowl, mix the orange zest, juice, Greek yogurt, egg, and almond extract.
Using fresh orange juice and zest enhances the citrus flavor.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Overmixing can lead to a dense loaf, so mix until you no longer see dry flour.
Fold in the cranberries and walnuts.
Coating the cranberries in a bit of flour before folding can prevent them from sinking.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top ensures even baking.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 55-minute mark to avoid overbaking.
Let the loaf cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
Slice and serve the loaf. Enjoy!
For cleaner slices, use a serrated knife and wipe it clean between cuts.
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