Found this in a Gooseberry Patch pamphlet sent to me featuring recipes using raisins. I used dried cranberries when I made it instead of raisins. I think any dried fruit would work well, like dried cherries or pineapple. I warmed my slices and used for breakfast with a spread of peanut butter. I used the glaze but can see this being good without it too. The orange flavor added a nice depth to the bread and balanced out the cranberries I used. This can also be made into three 5x3" mini loaf pans.

Ingredients

10 serv.

BREAD↗
all-purpose flour↗2 cups
baking powder↗3⁄4 teaspoon
baking soda↗1⁄4 teaspoon
salt↗1⁄2 teaspoon
sugar↗1 cup
plain yogurt↗1⁄2 cup
I used low-fat
canola oil↗1⁄3 cup
eggs↗2
beaten
vanilla extract↗1 teaspoon
orange zest↗1 tablespoon
raisins↗6 ounces
I used dried cranberries
walnuts↗3⁄4 cup
optional or use your favorite nut
GLAZE↗
powdered sugar↗3⁄4 cup
tablespoons orange juice↗2 -3

Step-by-step instructions

1
Preheat oven to 350 and grease a 9x5" loaf pan (can also fit into three 5x3" mini pans).
2
Combine flour, baking powder, baking soda, and salt and then set aside.
3
Stir together sugar, yogurt, oil, eggs, vanilla and zest.
4
Add flour mixture to wet ingredients and stir gently until well mixed (don't over mix or the loaf will be dry). Stir in dried fruit and nuts gently.
5
Pour batter into pan and bake for 45-50 minutes until pick comes out clean (if using mini pans bake 25-30 minutes).
6
Cool on wire rack 10 minutes before turning out.
7
Stir together the ingredients for the glaze - watching the amount of orange juice to make it a nice pourable glaze and not too runny.
8
Drizzle over cooled loaf.

Source: food.com

Original recipe ↗

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