Ingredients Jump to Instructions ↓

  1. 4 cups All Purpose Flour, Sifted

  2. 1 cup Sugar

  3. 4 teaspoons Baking Powder

  4. 1 teaspoon Salt

  5. optional Zest of one orange or lemon

  6. 1 cup Fresh Cranberries, coarsely chopped

  7. 1/2 cup Nuts of your choice, toasted and chopped (I used pistachios)

  8. 1 cup Mixed candy peel

  9. 1/4 cup Plain Yogurt (I used non-fat)

  10. 1/4 cup Butter, melted

  11. 1 teaspoon Vanilla Extract

  12. 1 and 1/2 cups Milk (See My Notes)

  13. As Needed Water/Milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven for 15 minutes at 350F/180C. Grease a 9×5 inch loaf pan. I also lined and greased the bottom of the pan with parchment paper to enable quick removal of the bread from the pan.

  2. In a large bowl combine together the first 5 dry ingredients.

  3. In another medium sized bowl combined together all the wet ingredients.

  4. Stir the wet ingredients into the dry ingredients. Do not over-mix. At this stage I felt that the batter was a bit tight, so I added another 3 tablespoons of milk. Now stir in the nuts and fruits.

  5. Pour the batter in the prepared pan and smooth it out. Bake it for 70 minutes or until a toothpick inserted in the middle of the bread comes out clean. I baked it for 60 minutes at first and checked for doneness twice after every 5 minutes. I removed the pan after 70 minutes. (See Note 2)

  6. I was able to remove the bread from the pan just after 15 minutes. The original recipe suggests to wrap the bread in aluminum foil (once it is cooled completely) for 2 days or more for the flavors to develop.


Send feedback