Cranberry-Orange Bread.

Sometimes I wake up on a Saturday morning, stressed out and anxious. This has been especially true lately, with the holidays and my to-do list piling up. I try to allow myself to stay in bed a while longer, calming myself down and giving myself a little extra rest. Sometimes this helps, other times it doesn't. 

One thing that I find typically always helps me calm down in baking. While I enjoying cooking as well, the idea of having an exact recipe and process to follow is calming for me. Clearly, I am a Type-A personality. I like order and processes. Things should be in their given space. Steps should have a purpose. A few weekends ago I was feeling extra stressed out and woke up and decided to make this cranberry-orange bread. Healthy. Delicious. Quick and easy. Throw on little Purity Ring or my Kitchen Soundtrack and make a pot of coffee, and things only get that much better.

Tommy.


Cranberry-Orange Bread

Ingredients:

3/4 cup Stonyfield whole milk plain Greek yogurt
½ cup pecans, roughly chopped
2 cups King Arthur all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
1 large egg
¾ cup orange juice
1 tablespoon orange zest
1 ½ cups fresh cranberries

Directions:

  1. Whisk together flour, baking powder, baking soda, and salt.
  2. In a large bowl, whisk together Stonyfield, sugar, egg, and orange juice. Stir in the flour mixture and then stir in the orange zest, cranberries, and pecans.
  3. Scrape into a greased loaf pan and bake at 350°F until a cake tester inserted into center comes out clean, 1 hour. Cool 10 minutes, then invert on a wire rack. Flip over and cool. Slice and serve.