greek yogurt and fresh cranberries make another great version of a quick bread.
this is a recipe i photographed in January. how can it possibly be May already and I haven’t shared it?!
fresh cranberries are a holiday staple for me. this quick bread was a new solution to use up leftover fresh cranberries after the holidays were over.
i also found recently that Whole Foods has frozen whole cranberries for those off season cravings.
wherever you find the cranberries, this bread is moist and great for a quick on-the-go breakfast.
the tang of the cranberries is matched with the sweet soft texture of the bread.
this bread recipe is also a great way to use up some artificially sweetened yogurt cups.
in my continued effort to find a convenient but healthy work day breakfast i’ve been buying portioned yogurt cups. one week i accidentally bought artificially sweetened fruit/yogurt cups and i couldn’t convince myself to eat them because of the after taste from the sweetener.
they were the “fruit on the bottom” kind so i scooped the yogurt out and used it in this bread recipe.
what are your workday breakfast ideas?
I’ve been trying to eat less processed foods so store bought protein bars, cereals or other breakfast options are not my first choice anymore. and making eggs in the morning before work and coffee isn’t a safe choice for me.
i am my most picky first thing in the morning but as i get older i recognize that a good breakfast sets me on the right path for the day.
some of my recent ideas:
- adding protein powder to a quick bread or muffin recipe
- add it when you add the eggs and it dissolves into the wet ingredients before adding the dry ingredients.
- overnight oats with fresh fruit and nuts
- yogurt cups and a mid morning fruit or veggie snack.
- egg breakfast sandwiches
- baked eggs in muffin tin with english muffin and cheese. but i have not made the eggs to my liking yet and it’s a lot of forethought for something that i have yet to successfully eat.
- store bought english muffins or waffles with peanut butter
- I know, not clean eating. it’s a work in progress.
if i could, i would eat mac n cheese for breakfast every morning. unfortunately life isn’t fair.
one year ago: turkey and provolone sliders
happy baking. #kitchenadventures #foodrevolutionday
- 2 C AP flour
- 1 and ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 1 C fresh cranberries, chopped (can also use frozen/thawed)
- ¾ C greek yogurt (non-greek also works if you prefer)
- 1 tsp vanilla extract
- ¼ C canola oil
- 1 egg
- 1 C granulated sugar
- Line a 9" x 5" loaf pan with aluminum foil and spray with nonstick cooking spray.
- Preheat the oven to 375 degrees F.
- in a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
- add chopped cranberries and stir to distribute.
- in another mixing bowl, whisk together egg, yogurt, vanilla, oil and sugar.
- fold wet ingredients into dry ingredients until just combined.
- pour batter into prepared pan.
- bake for 33 to 38 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool completely in the pan.
- slice and serve.
- store in airtight container at room temperature for about a week.