CRANBERRY BLUEBERRY QUICKBREAD

INGREDIENTS

Wet Ingredients

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ cup dried cranberrie

Dry Ingredients

  • 2 eggs
  • ¼ cup butter melted and cooled
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ½ cup Chobani blueberry yogurt you can also buy the small 5.3 oz container and use the whole thing

INSTRUCTIONS

  • Preheat oven to 350 degrees F and lightly grease an 8½ x 4½ inch loaf pan.
  • In a medium mixing bowl combine first dry ingredients. In a large mixing bowl combine wet ingredients.
  • When the two are mixed add the dry ingredients to the wet ingredients then mix just until combined. Pour batter into loaf pan and bake on the middle rack 55-60 minutes, until a knife inserted in the center comes out clean.
  • Remove from oven and transfer loaf to a cooling rack. Let cool for about 45 minutes before slicing.
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