Lemon Cranberry Bread Recipe | Fresh, Moist, and Flavorful

Introduction

Lemon Cranberry Bread is a delightful treat that bursts with fresh flavors. This moist, sweet bread combines the tangy brightness of lemons with the sweet tartness of cranberries. Perfect for breakfast, a snack, or as a dessert, this bread is sure to please everyone in your home.

Why Make This Recipe

Making Lemon Cranberry Bread is a great way to enjoy a homemade snack that is both delicious and versatile. The combination of lemon and cranberry not only adds a refreshing taste but also provides a beautiful color to the loaf. It is simple to make and uses ingredients you might already have in your pantry. Additionally, sharing this homemade bread with family and friends makes it even more special.

For more exciting homemade recipes, check out this White Bean Tuscan Soup Recipe.

How to Make Lemon Cranberry Bread

Ingredients:

1 cup white sugar
3/4 buttermilk
1/2 cup vegetable oil
2 extra large eggs
2 tablespoons fresh lemon zest (from about 3 medium lemons)
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups all-purpose flour, plus extra for coating the cranberries
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sweetened dried cranberries

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Generously butter an 8-1/2×4-1/2-inch loaf pan, and line the bottom with parchment paper.
2. In a large bowl, whisk together sugar, buttermilk, oil, eggs, lemon zest, lemon juice, salt, and vanilla until thoroughly combined. Add in 2 cups of flour, baking powder, and baking soda, and mix until incorporated.
3. Toss cranberries with about 1 1/2 teaspoons of flour in a small bowl until coated. Fold the cranberries into the batter. Pour the batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out with just a few moist crumbs, about 50 to 60 minutes. Cool the bread in the pan for 20 minutes, then remove it to a wire rack to cool completely.
5. For icing, beat cream cheese, confectioner’s sugar, lemon juice, milk, and a pinch of salt in a bowl with an electric mixer until fully smooth. Add more milk if needed for a thinner icing, 1/2 teaspoon at a time. Spread the glaze evenly over the top of the cooled loaf.

How to Serve Lemon Cranberry Bread

Lemon Cranberry Bread can be enjoyed on its own or with a spread of butter. It is also delicious when paired with a cup of tea or coffee. You can slice it and serve it as a breakfast option, a mid-day snack, or a sweet dessert after dinner.

How to Store Lemon Cranberry Bread

To store Lemon Cranberry Bread, wrap it tightly in plastic wrap or foil. Keep it in a cool, dry place at room temperature for up to three days. For longer storage, you can freeze the bread. Wrap it well and place it in the freezer for up to three months. Thaw it at room temperature before serving.

Tips to Make Lemon Cranberry Bread

• Make sure your butter and eggs are at room temperature for the best results.
• Use fresh lemon zest for a stronger flavor, but make sure not to zest the white pith under the yellow skin as it can add bitterness.
• Coating the cranberries in flour helps keep them from sinking to the bottom of the batter during baking.
• If you prefer a less sweet bread, you can reduce the sugar to 3/4 cup.

Variation

You can replace the sweetened dried cranberries with fresh or frozen cranberries for a different taste. Additionally, adding a handful of chopped nuts, such as walnuts or pecans, can add extra texture to your bread.

FAQs

1. Can I use regular milk instead of buttermilk? Yes, you can use regular milk with a splash of lemon juice or vinegar to mimic buttermilk.

2. How do I know when the bread is done baking? The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs. You can also check if the bread springs back when gently pressed.

3. Can I use other fruits in this recipe? Certainly! Feel free to experiment with other fruits like blueberries or chopped apples for a different flavor profile.