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Cranberry Lemon Bread

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Cranberry lemon bread is a moist, tangy quick bread bursting with fresh cranberries and bright lemon flavor. Finished with a sweet lemon glaze, it’s perfect for breakfast, brunch, or as a festive holiday treat.

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup milk or buttermilk
  • 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
  • 1 cup powdered sugar (for glaze)
  • 2–3 tbsp fresh lemon juice (for glaze)
  • 1 tsp lemon zest (for glaze)

Instructions

  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 until just 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. Whisk powdered sugar, lemon juice, and zest to make the glaze, then drizzle over cooled loaf.

Notes

Swap cranberries with blueberries, raspberries, or cherries.Add nuts like walnuts, pecans, or almonds for crunch.Use orange juice and zest instead of lemon for a cranberry-orange version.Add sour cream or yogurt for extra moisture.Toss cranberries in a little flour before adding to prevent sinking.

Nutrition

Find it online: https://cookibly.com/cranberry-lemon-bread/