Moister than traditional Irish soda bread yet heavier than a typical scone, this seems a bit like a hybrid of the two. Since it doesn’t include a step for “cutting in” butter, this is actually quicker to assemble than either of the others.
Loosely based upon a recipe for soda bread that calls for 2 cups of sour cream, this bread utilizes yogurt instead. Though its active cultures are killed during baking, nonfat yogurt still provides a beneficial dose of calcium and protein—and significantly less fat. For added flavor, this recipe features strawberry yogurt.
Cranberry Raisin Yogurt Bread
Makes 16 servings
3 1/2 cups 50/50 flour*
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups nonfat or lowfat blended strawberry yogurt
2 large eggs
1 cup raisins
1 cup dried cranberries
* You can buy this off the shelf, but I use a homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 1 3/4 cups each of all-purpose and whole wheat flour for this recipe.
- Preheat oven to 350° F and mist 9-inch springform pan with cooking spray.
- Combine first five ingredients (flour through salt) in a large bowl.
- In a separate bowl, whisk together yogurt and eggs.
- Add the wet ingredients to the dry ingredients, stirring just until moistened.
- Fold in raisins and cranberries.
- Transfer dough to prepared pan, pressing evenly into pan with moistened fingers.
- Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.
- Place pan on a wire rack and cool for 5 minutes, then remove outer ring.
- Cool for another 5-10 minutes before removing bread from bottom of pan.
- To serve warm, slice into quarters, and then slice each quarter into 4 pieces, cutting parallel to one of the sliced edges. For toasting, cut narrower slices to get 6 pieces per quarter (including one triangular wedge per quarter).
Store in a tightly sealed container at room temperature for up to two days.
© Liesl K. Bohan | SavvyBaker.com