A quick bread that’s full of seasonal flavors.

Makes 1 loaf.

INGREDIENTS

  • 1 1/2cups fresh cranberries
  • 3/4cup water2cups unbleached all purpose
    flour
  • 1 1/2teaspoons baking powder
  • 1teaspoon baking soda
  • 1/2teaspoon salt
  • 1/2cup plain yogurt
  • 1/4cup orange juice
  • 1/2cup (1 stick) unsalted butter, room temperature
  • 1/2cup (packed) dark brown sugar
  • 2large eggs
  • 1teaspoon grated orange peel
  • 1/2teaspoon vanilla extract
  • 1cup chopped toasted pecans

    DIRECTIONS

    Preheat oven to 350°F. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool.


    Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup yogurt and 1/4 cup orange juice in small bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy. Beat in eggs, orange peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan.


    Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)