Cranberry Country Bread


For the Bread Batter
• 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

For the Cranberry Swirl
• 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, sugar, 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 yogurt. 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°F/ 162°C for 10 minutes. Reduce the heat to 300°F/ 148°C and continue baking for another 20 minutes, or until a cake tester inserted into the center comes out clean.