1 1/2 c. all purpose flour
1/2 tsp. salt
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1/2 c. chopped pecans
1 c. sugar
Grated zest of 1 lemon
1/2 c. unsalted butter
2 eggs
3/4 tsp. vanilla extract
6 tbsp. plain yogurt
1 1/2 c. fresh cranberries, washed

Preheat oven to 350 degrees.

Sift together the flour, salt, cream of tartar and baking soda. Stir in the pecans and set aside.

Place the sugar lemon zest and butter in a food processor and process until creamy. Add the eggs, 1 at a time and mix well. Add the vanilla and yogurt and mix well. Transfer the butter yogurt mixture to a large bowl.

Process the cranberries (pulse 3 or 4 times) until coarsely chopped and add to the dry ingredients and combine well. Stir this into butter yogurt mixture. Mix well.

Place batter in a greased and floured loaf pan and bake 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean.

Cool on a rack for 30 minutes then remove from the pan and finish cooling on the rack. Wrap well and refrigerate for 24 hours before serving. Makes 1 loaf.