Pistachio Cranberry Bread

Ingredients

• 4 cups all purpose flour sifted
• 4 teaspoons double-acting baking powder 
• 0.3 cup butter melted
• 1 cup cranberries fresh coarsely chopped
• 1  lemon zest 
• 1 cup candy peel mixed
• 1.5 cups milk (See My Notes)
• 3 servings water/milk as needed
• 0.5 cup nuts toasted chopped (I used pistachios)
• 0.3 cup yogurt plain (I used non-fat)
• 1 teaspoon salt 
• 1 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking paper
• oven
• loaf pan
• toothpicks
• aluminum foil

Directions

1. Preheat the oven for 15 minutes at 350F/180C. Grease a 9×5 inch loaf pan. I also lined and greased the bottom of the pan with parchment paper to enable quick removal of the bread from the pan.In a large bowl combine together the first 5 dry ingredients.In another medium sized bowl combined together all the wet ingredients.Stir the wet ingredients into the dry ingredients. Do not over-mix. At this stage I felt that the batter was a bit tight, so I added another 3 tablespoons of milk. Now stir in the nuts and fruits.
2. Pour the batter in the prepared pan and smooth it out.
3. Bake it for 70 minutes or until a toothpick inserted in the middle of the bread comes out clean. I baked it for 60 minutes at first and checked for doneness twice after every 5 minutes. I removed the pan after 70 minutes. (See Note 2)I was able to remove the bread from the pan just after 15 minutes. The original recipe suggests to wrap the bread in aluminum foil (once it is cooled completely) for 2 days or more for the flavors to develop.