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Cranberry Country Bread



  • 226 g Yoghurt
  • 2 g Vanilla extract
  • 1.5 g Salt
  • 112 g Eggs
  • 112 g Butter
  • 241 g Cake Flour
  • 6 g Baking Soda
  • 6 g Baking Powder
  • 241 g Sugar
  • 175 g Frozen US Cranberries
  • 190 g Water
  • 1.5 g Orange Zest
  • 0.1 g Salt
  • 75 g Sugar



  • To prepare the cranberry swirl, combine the frozen fruit, zest, water and salt in a sauce pot over medium heat. Simmer for 20-30 minutes, or until the liquid has reduced and the contents have thickened. Reserve.
  • For the bread batter, sift the flour, salt, baking powder and baking soda into a bowl and set aside. In a separate bowl, beat the butter with a hand mixer until soft. Add the sugar and continue to beat until the mixture is pale yellow and fluffy. Add the eggs, one at a time, beating between each addition. Add the vanilla and the yoghurt. Beat until smooth. Stir in the flour mixture until fully incorporated.
  • Pour the contents into a greased and floured 9 inch loaf pan. Spoon the cranberry swirl over the top of the batter in one even layer. Gently run a spoon through the mixture, being sure not to over mix. Bake at 325 degrees F / 162 degrees C for 10 minutes. Reduce the heat to 300 degrees F /148 degrees C. and continue baking for another 20 minutes, or until a cake tester inserted into the center comes out clean.


  • Adapted from recipe by Chef Michael D. Rosenblum, Exec Chef US Ambassador China
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