Cranberry Lemon Bread

Why You’ll Love This Recipe

This cranberry lemon bread is easy to make and full of flavor. The cranberries provide bursts of tartness, while the lemon keeps it light and zesty. It’s a festive bread that works beautifully during the holidays, but it’s delicious enough to enjoy year-round. It also makes a great edible gift for friends and family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bread:

• All-purpose flour

• Baking powder

• Salt

• Granulated sugar

• Unsalted butter, softened

• Eggs

• Fresh lemon juice

• Lemon zest

• Milk or buttermilk

• Fresh or frozen cranberries (if using frozen, do not thaw)

For the glaze:

• Powdered sugar

• Fresh lemon juice

• Lemon zest

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

2. In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. In another bowl, cream butter and sugar until light and fluffy.

4. Beat in eggs one at a time, then add lemon juice and zest.

5. Alternate adding dry ingredients and milk, mixing just until combined.

6. Gently fold in cranberries.

7. Pour batter into prepared loaf pan and spread evenly.

8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

9. Let bread cool completely, then whisk together powdered sugar and lemon juice to make the glaze. Drizzle over the cooled loaf.

Servings and timing

This recipe makes 1 loaf (about 10 slices).
Prep time: 15 minutes
Cook time: 55 minutes
Cooling and glazing: 20 minutes
Total time: 1 hour 30 minutes

Variations

• Swap cranberries for blueberries, raspberries, or cherries.

• Add chopped nuts (walnuts, pecans, or almonds) for crunch.

• Use orange juice and zest instead of lemon for cranberry orange bread.

• Make it extra moist by adding a dollop of sour cream or yogurt to the batter.

• Skip the glaze and sprinkle coarse sugar on top before baking for a crunchy finish.

Storage/Reheating

Store cranberry lemon bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before glazing and serving.

FAQs

Can I use dried cranberries instead of fresh?

Yes, but soak them in warm water for 10 minutes first to plump them up.

Do I have to glaze the bread?

No, the bread is delicious on its own, but the glaze enhances the lemon flavor.

Can I make this bread vegan?

Yes, use plant-based butter, dairy-free milk, and a flax egg substitute.

Can I double the recipe?

Yes, double the ingredients and bake in two loaf pans.

How do I keep cranberries from sinking?

Toss them lightly in flour before folding them into the batter.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled can be used in a pinch.

Why is my bread dry?

It may have been overbaked. Check for doneness at the 50-minute mark.

Can I add a streusel topping?

Yes, a simple mix of butter, flour, and sugar makes a delicious crumb topping.

Is this bread more sweet or tart?

It’s lightly sweet with a refreshing tartness from the cranberries and lemon.

Conclusion

Cranberry lemon bread is a fresh, tangy, and sweet treat that’s perfect for any occasion. With its tender crumb, bursts of cranberry, and bright lemon glaze, it’s a recipe that feels both festive and comforting. Whether you serve it for brunch, dessert, or as a holiday gift, this bread is sure to delight

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