Lemon Cranberry Bread Recipe
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.
Ingredients
- 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 Egg
- 1/2 cup Unsalted Butter melted and cooled
- 1 cup Milk
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 cup Powdered Sugar
- 2 tablespoons Lemon Juice from about 1 lemon
Instructions
- Preheat the oven to 350°F. Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.
- In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
- 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.
- Scoop the batter into the prepared loaf pan, smoothing the top.
- 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.
- 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.