Lemon & Cranberry Bread

We are in the final days to Christmas!  The stockings are hung waiting for the presents that are bought and made.  Now all I need is to get them wrapped.  Luckily, the gifts for the adults in my life consisted of Mason Jar Gifts that require little to no packaging.  I also made this gorgeous Lemon & Cranberry Bread for the office assistants at my school. It not only did not require any wrapping, but it’s a healthier version that tastes amazing!

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Lemon & Cranberry Bread

I usually try to give the office assistants at school a homemade dessert, but I know how the treats can lead up to tons of calories.  This lemon and cranberry bread is lightened up by using Chobani yogurt.  I’ve taken to using yogurt in place of extra fat foods like sour cream on a bunch of our recipes.  I especially like to use it on top of our Enchilada Casserole Pie.   You’re going to see a ton of lightened recipes in the next couple of weeks in a Healthy Recipes series that I’m working on with a couple of my favorite foodies.  I don’t want to give away all of the details, but we’ll be giving away some great prizes for participating in various events so keep an eye out for the upcoming details.

Along with eating healthier, I’m also researching more into the benefits of essential oils.  I’m using them in my sugar scrubs and I’ll have a bunch of new beauty items coming soon.  I’m also trying my essential oils in various recipes to take advantage of the health benefits.   I am shocked at how easy it is to use the oils in place of other ingredients.

Since I didn’t want to worry about wrapping I made sure to find Disposable Mini Loaf Pans {affiliate link} that would look perfect topped with an Artificial Cranberry Flower {affiliate link}.  It’s simple, yet stunning.

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Lemon & Cranberry Bread

A simple light and delicious Lemon & Cranberry Bread.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 2 cup flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1/4 cup butter softened
• 3/4 cup sugar
• 1 cup Chobani plain yogurt
• 2 eggs
• 1/4 cup lemon juice
• 5 oz dried cranberries
• 4-5 drops Young Living Lemon Essential oils

Glaze

• 2 tbsp melted butter
• 1 cup confectioners sugar
• 1/2 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp warm water

Instructions

1. Preheat the oven to 350 F and grease and flour your loaf pans.

   In a mixing bowl combine the flour, baking powder, salt and baking soda.

2. In another mixing bowl mix the softened butter and the sugar.

   Add the Chobani yogurt and 2 eggs to the butter and sugar mixture.

3. Mix in the dried cranberries and lemon oil.

4. Add in the dry ingredients to the wet ingredients to create the batter.

   Pour the batter into the greased and floured loaf pans and bake for 40-45 minutes or until a toothpick comes clean out of the center of the loaf.

5. While the loaf is baking prepare the glaze by mixing together the melted butter, confectioner sugar, vanilla extract, lemon juice and warm water.

6. While the loaves are still warm, spoon the lemon glaze over the loaves.

   Recipe makes two small loaves or one large one.

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