Yogurt Bread

This easy bread resembles biscuits in a coffeecake format—moist, tender, and slightly sweet with whatever flavor of yogurt you choose. I like lemon or pineapple best!

1¾ cups flour
½ cup dried cranberries (or raisins)
1 ½ tsp. baking powder
¼ tsp. baking soda
1 6-oz. container of fruit yogurt
2 T. oil
½ cup milk

Preheat the oven to 375º and spray or grease a 9-inch glass pie pan. In a medium bowl, mix the flour, cranberries, baking powder, and baking soda. Make a well in the center of the dry ingredients and pour in the yogurt, oil, and milk. Stir just until all dry ingredients are blended in, and spread the dough in the prepared pan using the back of the spoon. Bake 20 minutes or just until a toothpick comes out of the center clean. Cool about 10 minutes before cutting into wedges, and lift out with a pancake spatula. Makes 8 wedges.

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