Lemon Cranberry Bread Recipe

Stacey Mebs | Bake.Eat.Repeat.

This lemon cranberry bread is quick and easy to make. It's filled with tart cranberries in a sweet, lemon flavoured bread with a lemon glaze.

Lemons and cranberries just belong together. Which is a little weird, since they both have such tart flavours.

Lemon Cranberry Bread Photo

You wouldn't think that they would go so well together, but they do. Especially when you combine them in a sweet lemon cranberry bread with a lemon glaze.

This sweet bread is so tasty, we went through the loaf in no time at all. But then, we love lemon flavoured things (these raspberry lemon cookies are definitely a favourite!), so they always disappear quickly!

If you are a lemon fan too, you will love this bread. You can use fresh or frozen cranberries in it, or dried cranberries if you like.

Lemon Cranberry Bread Picture

I always use fresh or frozen cranberries though because I like the tartness of them in this sweet bread. Dried cranberries generally have added sugar so it will be a sweeter bread if you use those.

You could also skip the lemon glaze if you want to. But... it might just be my favourite part. So don't.

Lemon Cranberry Bread Image

If you're looking for a sweet treat this week, try making this lemon cranberry bread. You won't be disappointed!

How long does cranberry bread last?

Quick breads will keep well at room temperature and taste fresh for up to 3 days, if they're kept in a sealed container. The glaze on this bread does tend to get soft and sticky instead of staying set if it's kept in an airtight container so be aware of that.

You can also freeze lemon cranberry bread (I like to freeze it in a large ziplock freezer bag) for up to 3 months.

Lemon Cranberry Bread Pic

How do you make lemon glaze with lemon juice?

This lemon cranberry bread has a super simple lemon glaze on it. All you need is powdered sugar (also called icing sugar or confectioner's sugar) and fresh lemon juice.

Stir them together until smooth and drizzle it over top of the cooled bread.

File 1 - Lemon Cranberry Bread

How do you make perfect Lemon Cranberry Bread?

  • Make sure not to over mix your batter. Quick breads will be tough rather then light and fluffy if you mix the batter too much. Stir just until the ingredients are combined.
  • I use fresh cranberries for this bread (halved or quartered if they're large). If you prefer dried cranberries, simply omit the step where you combine them with a tablespoon of sugar, and add the lemon zest to the dry ingredients instead. Fold in the dried cranberries at the end.

Here are a few more great lemon recipes for you: Lemon CookiesLemon Blueberry Turnovers, and Glazed Raspberry Lemon Bread.

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Lemon Cranberry Bread Recipe

    16 Servings


For the Bread:
  • 1 cup Fresh Cranberries, halved if large
  • 1 tablespoon Lemon Zest, from about 1 lemon
  • 1/2 cup Granulated Sugar, plus 1 tablespoon
  • 2 1/2 cups All-Purpose Flour
  • 2 1/2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 large Eggs
  • 1/2 cup Unsalted Butter, melted and cooled
  • 1 cup Milk
  • 1 1/2 teaspoons Pure Vanilla Extract
For the Glaze:
  • 1 cup Powdered Sugar
  • 2 tablespoons Lemon Juice, from about 1 lemon


  1. Preheat the oven to 350°F. Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.
  2. In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the remaining 1/2 cup sugar, eggs, and melted butter until well combined. Add the milk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined. Fold in the cranberries.
  4. Scoop the batter into the prepared loaf pan, smoothing the top.
  5. Bake 45-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool for 10-15 minutes in the loaf pan, and then remove it to a wire rack to cool completely.
  6. In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze. Drizzle the glaze over top of the cooled bread.


Source: Adapted from my Glazed Lemon Cranberry Muffins.
Adapted from my Glazed Lemon Cranberry Muffins.
Cooking Method:
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Related Recipes:
Lunchbox Recipes, Snack Recipes, Family Meals and Snack Recipes, Quick Bread Recipes, Bread Recipes, Baking Recipes, Baked Recipes, Cranberry Recipes, Lemon Recipes, Holiday Recipes, Homemade Gift Recipes, Homemade Recipes, Breakfast Recipes, Brunch Recipes
Recipe Yields:
1 loaf
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Stacey Mebs
Source: Adapted from my Glazed Lemon Cranberry Muffins.
Recipe Yields: 1 loaf
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes

Nutrition Facts

Serving Size 1 slice
Servings Per Recipe 16

Amount Per Serving
Calories from Fat 53
Calories 197

% Daily Value*
Total Fat 7g
  Saturated Fat 4g
Sodium 162mg
Total Carbohydrate 30g
  Dietary Fiber 1g
  Sugars 14g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Stacey Mebs

About Stacey

Stacey loves to Bake. Eat. Repeat. so much that it inspired the name of her blog. With three young kids at home, she's become an expert at packing lunches. Say hello to our Lunchbox fanatic!

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