Cranberry Yogurt Bread

Yield: 10 servings

4 tablespoons grape seed, canola or other neutral oil

1 cup berry yogurt, dairy or vegan (about 1 and ½ cartons of 6 ounce single-serve yogurt)

½ cup plus 1 tablespoon granulated sugar

1 tablespoon fresh orange juice

1 teaspoon flax seed

2 cups unbleached all-purpose flour

1 tablespoon baking powder

½ teaspoon cinnamon

¾ cup cranberries, fresh or frozen (if frozen, do not thaw)

Grated rind of one orange

1. Heat oven to 350 degrees. Lightly oil a 9-by-5-inch loaf pan.
2. In a large bowl, stir together the oil, yogurt, ½ cup of sugar, orange juice and flax seed, whisking for a moment or two until mixture is incorporated and sugar is dissolved.

3. Sift together flour, baking powder and cinnamon. Pour into yogurt mixture. Stir briefly, just till combined. Batter will be thick. Pour the cranberries, remaining tablespoon of sugar and grated orange rind in a food processor and pulse briefly, so the berries are coarsely chopped.

4. Gently mix the chopped cranberries into the batter. Spoon mixture into the prepared loaf pan and bake for 50 to 60 minutes, or until bread is golden brown, smells berry sweet and an inserted tester comes out clean.

Per serving: 203 calories; 6g fat; 1g saturated fat; 1mg cholesterol; 4g protein; 35g carbohydrate; 13g sugar; 2g fiber; 164mg sodium; 123mg calcium.