Cranberried Lemon Yogurt Bread


  • 2 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup butter or margarine, softened
  • 3/4 cup sugar
  • 1 cup lowfat yogurt, plain
  • 2 eggs
  • 1/4 cup lemon juice
  • 1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
  • 1 lemon, zest of 1
  • GLAZE:
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
Nutrition InfoNutritional Info


Preheat oven to 350ºF. Grease and flour a 9x5-inch loaf pan.

Combine flour, baking powder, salt and baking soda in a large bowl; set aside.

Using an electric mixer, beat butter or margarine and sugar in a medium mixing bowl, until light and fluffy. Add yogurt, eggs and lemon juice; mix well. Stir in dried cranberries and lemon zest. Add to dry ingredients. Stir just until dry ingredients are moistened.

Spread batter evenly in pan. Bake 50 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on a wire rack. Combine glaze ingredients in small mixing bowl. Drizzle over cooled bread.

Makes 1 loaf.


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