cranberry orange quick bread

Preheat oven to 350* F. Butter and flour a loaf pan.

In a large bowl, whisk flours, sugar, baking powder, baking soda, salt, and zest.

In a medium bowl, whisk together the eggs, oil, yogurt, and juice.

Add the wet ingredients to the dry ingredients and stir just until incorporated. Fold in the cranberries.

Pour batter into the loaf pan and bake for 45-55 minutes, turning halfway, or until a toothpick or cake tester comes out clean.

Place loaf pan on a wire cooling rack for 30 minutes before removing.

Serve warm or at room temperature.