I had so many exciting ideas that I wanted to share with you all regarding Las Posadas. It has been a dream of mine to produce a video with my son playing the part of Joseph and our cousin Danica playing expectant mother Mary riding a real donkey. I also wanted other children in our family playing angels and shepherds as they all re-enact the procession. But, this year just flew by and my ideas will have to wait until next year.
As a mother, it is my goal to always remind my children about the true meaning of Christmas. Yes, it’s a time for giving and receiving, but most importantly – it’s a time to be with family and to celebrate the birth of Jesus.
As the days fly by its so very important to keep reminding them what’s important. As I was trying to remind them, I learned a very important lesson myself while making this bread.
I was reminded to keep things simple. I am guilty of going above and beyond and stressing out and wanting to have my home “perfect” for the holidays and taking on more than I can handle. This bread reminded me that sometimes the best things in life are simple.
This cranberry bread is very easy to make – it does not require a mixer or any fancy gadgets. Just a few bowls, spoons, and love.
I added Mountain High Yoghurt to this bread making it very moist. The addition of dried cranberries and walnuts reminded me of the flavors in my mother-in-laws delicious Christmas fruitcake that she has been making for over 40 years.
I have a feeling that while this bread bakes and your home is filled with the aromas of Christmas, you too will be reminded to keep Christmas simple.
This Christmas bread studded with cranberries and walnuts and fresh lemon zest is ideal for savoring with a hot cup of coffee on Christmas morning.
Cranberry Christmas Bread
- 8 tablespoons unsalted butter, melted, plus more for pan
- 3 ½ cups all-purpose flour, plus more for pan
- 1 ½ cups sugar
- 2 tablespoons lemon zest
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 4 eggs
- 1 tablespoon vanilla extract
- 1 cup low-fat yoghurt, see notes
- ½ cup milk
- 1 ½ cups dried cranberries
- ½ cup walnut pieces
- Preheat oven to 350 degrees F.
- Butter and flour two loaf pans, and set aside.
- In a very large bowl stir together the flour, sugar, lemon zest, baking powder, salt, and cinnamon.
- In a medium bowl, lightly beat eggs. Whisk in vanilla, yoghurt, milk, and butter.
- Add to flour mixture; stir to combine (batter will be thick).
- Fold in cranberries and walnuts.
- Divide batter between prepared loaf pans; spread evenly.
- Bake about 60 minutes or until a toothpick inserted in the center comes out clean.
- Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
Photography by Jenna Sparks
This post is in partnership with Mountain High Yoghurt. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.