3/4 cup sugar
1 tablespoon orange juice
1 teaspoon freshly grated orange zest
1 cup low fat plain yogurt
2 cups all-purpose flour
1 cup coarsely chopped orange-flavored sweetened dried cranberries*
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Coarse grain or sparkling sugar, if desired
2 tablespoons orange marmalade
Heat oven to 350°F. Spray bottom only of 3 (5 3/4x3-inch) mini loaf pans; set aside.
Combine sugar, 1/3 cup butter, orange juice and orange zest in large bowl; beat at medium speed until creamy. Add yogurt and eggs; continue beating until well mixed. Add all remaining bread ingredients except coarse grain sugar. Continue beating just until well mixed.
Spread batter into prepared pans; sprinkle each with coarse sugar, if desired. Bake for 30 to 34 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes; remove to wire cooling rack. Cool completely.
Combine all orange butter ingredients in small bowl; beat at low speed until well mixed. Serve with sliced bread.
*Substitute coarsely chopped regular sweetened dried cranberries.
- Bread can be baked in 1 (9x5-inch) loaf pan. Bake at 350°F. for 43 to 47 minutes or until toothpick inserted in center comes out clean.
- For easy slicing and to keep bread moist, wrap cooled bread tightly in plastic food wrap until ready to serve. Slice with sharp serrated knife.