This delightful Lemon Cranberry Bread is the perfect blend of tart cranberries and bright, zesty lemon. Moist, flavorful, and topped with a sweet glaze, it’s ideal for breakfast, a snack, or dessert. Whether it’s for the holidays or a casual gathering, this recipe will become a favorite!
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ cup milk (or buttermilk for extra tang)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries
For the glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs and flavoring: Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the flour mixture. Stir until just combined. Be careful not to overmix.
- Fold in cranberries: Gently fold the cranberries into the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Optional glaze: While the bread cools, prepare the glaze by whisking together powdered sugar and lemon juice. Drizzle over the cooled bread before serving.
Enjoy your Lemon Cranberry Bread!