Prepare: Measure the ingredients and chop the cranberries. Preheat the oven to 375 degrees f. Line two cast iron skillets or cake pans with parchment paper.
Place the chopped cranberries into a small bowl and stir in the maple syrup and set aside
In a large mixing bowl, combine the flour, baking soda, baking powder, sugar, salt and orange zest.
In a smaller mixing bowl, whisk the egg, buttermilk and yogurt together.
Use a wooden spoon or electric mixer at low speed and gradually add the wet ingredients to the dry ingredients.
Add the walnuts and cranberries and stir with a spoon until everything is mixed together.
Form the dough into 2 mounds of equal size and place them into the prepared baking pans. Bake until golden brown - about 45 to 50 minutes.
Notes
This recipe is not a sweet bread recipe. If you prefer a sweeter bread, add two tablespoons or more to taste.Store cranberry soda bread wrapped in foil or parchment paper at room temperature for up to 3 days or in the refrigerator for up to 5 days.See the article above for recipe, tips, suggestions and more.SIGN UP! Enter your email and receive our list of healthy baking swaps and holiday baking tips!