Fruity Tea Loaf

Found this in a Gooseberry Patch pamphlet sent to me featuring recipes using raisins. I used dried cranberries when I made it instead of raisins. I think any dried fruit would work well, like dried cherries or pineapple. I warmed my slices and used for breakfast with a spread of peanut butter. I used the glaze but can see this being good without it too. The orange flavor added a nice depth to the bread and balanced out the cranberries I used. This can also be made into three 5x3" mini loaf pans.

• Ready In: 55 mins
• Serves: 10
• Yields: 1 loaf

Ingredients

• BREAD

• 2  cups all-purpose flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup sugar
• 1⁄2 cup plain yogurt (I used low-fat)
• 1⁄3 cup canola oil
• 2  eggs, beaten
• 1  teaspoon vanilla extract
• 1  tablespoon orange zest
• 6  ounces raisins (I used dried cranberries)
• 3⁄4 cup walnuts (optional or use your favorite nut)

• GLAZE

• 3⁄4 cup powdered sugar
• 2 -3  tablespoons  orange juice

Directions

1. Preheat oven to 350 and grease a 9x5" loaf pan (can also fit into three 5x3" mini pans).
2. Combine flour, baking powder, baking soda, and salt and then set aside.
3. Stir together sugar, yogurt, oil, eggs, vanilla and zest.
4. Add flour mixture to wet ingredients and stir gently until well mixed (don't over mix or the loaf will be dry). Stir in dried fruit and nuts gently.
5. Pour batter into pan and bake for 45-50 minutes until pick comes out clean (if using mini pans bake 25-30 minutes).
6. Cool on wire rack 10 minutes before turning out.
7. Stir together the ingredients for the glaze - watching the amount of orange juice to make it a nice pourable glaze and not too runny.
8. Drizzle over cooled loaf.