Stepford Wife Cranberry Orange Bread

Cranberry orange has always been one of my favorite flavor combinations. When Starbucks decided to get cute and totally fuck up and discontinue the almost-perfect cranberry orange muffin they offered, a  part of me died. Anyway, this bread is stupid easy and tastes really good, duh. If I had had fresh oranges in the kitchen I definitely would've zested part of one and used it in the bread for extra orange (and probably nixed the orange extract). It's up to you. I also put vanilla yogurt in this, but I forgot to put it in the picture. Cry about it. This is from the Better Homes and Gardens Cookbook, slightly adapted.

Cranberry Orange Bread:
2 C. flour
1/4 C. sugar
2 tsp. baking powder
1/4 tsp. kosher salt
1 egg, beaten
1/2 C.vanilla yogurt
1/2 C. pulp-free orange juice
1 tbs. milk
1/4 C. cooking oil
1/4 tsp. orange extract
1/3 C. craisins

1. Preheat the oven to 400. Grease a standard loaf pan.

2. In a medium bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture and set aside.

3. In a separate bowl combine egg, milk, yogurt and oil. Add egg mixture all at once to the flour mixture. Fold in the craisins and stir just until moistened (batter should still be lumpy).

4. Spoon batter into prepared pan. Bake for 30-40 minutes or until golden and a wooden toothpick or other stabbing apparatus comes out clean when inserted into center. Cool in pan on a wire rack for 5 minutes.

Serve warm, with marmalade or butter if you're feeling fat and fancy.