Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup full-fat Greek yogurt
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/2 cup cranberry sauce
Instructions
- Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper, leaving overhang on the long sides.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, beat eggs, Greek yogurt, and sugar until smooth. Add oil and vanilla; beat until combined.
- Gradually add dry ingredients; mix until just combined (30–60 seconds). Do not overmix.
- Pour half the batter into the prepared pan. Add half the cranberry sauce in dollops. Pour remaining batter and top with remaining cranberry sauce; swirl with a toothpick.
- Bake 60–70 minutes, until edges are browned and toothpick comes out clean.
- Cool in pan 1 hour, then remove from pan and cool on wire rack 1–2 more hours.
Notes
- Use measuring cups/spoons, mixing bowls, hand mixer, parchment paper, and an 8×4-inch loaf pan.
- Store at room temperature up to 2 days, wrapped tightly; or in the fridge for up to 1 week.
- Freeze up to 3 months, tightly wrapped in plastic or foil.
- Prep Time: 10 minutes
- Cook Time: 60-70 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
- Diet: Vegetarian