Choco Cranberry Oat Bread with Yogurt Glaze

Choco Cranberry Oat Bread with Yogurt Glaze

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are of course my own :) #LoveDoveFruits #CollectiveBias 

Everyone who knows me knows that I am a sugar freak. I was that one kid at Halloween who scarfed all their candy within 2 days. I thought all kids were supposed to be like that, but my sister would hoard hers in her bottom drawer for months and I was always tempted to steal it. Anyone else like that? 

Well, fortunately I have also always loved to work out and keep fit, so over time I've learned to make healthy substitutions and better choices where I can. In this recipe I subbed in some Greek yogurt, and at Walmart found these DOVE® Fruit Cranberries that are made with real fruit and covered in dark chocolate. You can use the blueberry and cherry variations as well, those are yum-o. These are a good snack option for when I get my daily chocolate craving, but they are also deeeeelish in this bread. I made two mini loaves and didn't think we'd be able to finish them but hubby ate a whole one, and I ate the other whole one, whoops! Too good.
There are lots more great DOVE Fruit recipe ideas on the DOVE® Fruit social hub. 

Also, download a coupon for DOVE® here. 

Choco Cranberry Oat Bread with Yogurt Glaze
Makes 2 mini loaves, or double to make one full loaf

• 3/4 cup all-purpose flour
• 1/2 cup oats
• 1/2 tsp cinnamon
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• pinch salt
• 1 cup non-fat plain Greek yogurt, divided
• 1/4 cup oil
• 1 egg
• 1 tsp vanilla
• 6 Tbsp granulated sugar
• 1/2 cup Dove® Fruit Cranberries
• 1/4 cup powdered sugar

Directions:

Preheat oven to 350F. Grease bread pans.

In a small bowl, combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, whisk together 3/4 cup Greek yogurt, oil, egg, vanilla and sugar. Fold in the dry ingredients, then add the Dove Fruits. Pour batter into your bread pans and bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool completely.

Make the glaze by placing the powdered sugar into a small bowl. With your remaining Greek yogurt, add a bit at a time to the powdered sugar, stirring, until it reaches a thick but spreadable consistency. Pour it into a small ziploc bag, snip off a tiny corner of the bag, and drizzle over your cooled bread loaves.