Lemon Cranberry Bread Recipes

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LEMON CRANBERRY BREAD



Lemon Cranberry Bread image

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.

Provided by Bake.Eat.Repeat.

Categories     Breads

Time 1h10m

Number Of Ingredients 12

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 Eggs
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

Steps:

  • 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 centre 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.

Nutrition Facts : Calories 264 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 303 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CRANBERRY LEMON BREAD



Cranberry Lemon Bread image

Laced with lemon flavor and studded with tangy cranberries, this quick bread is an old family favorite.

Provided by Taste of Home

Time 55m

Yield 4 mini loaves (6 slices each).

Number Of Ingredients 12

2/3 cup shortening
1-2/3 cups sugar
3 large eggs
1/2 cup sour cream
1-1/4 teaspoons lemon extract
2-1/3 cups all-purpose flour
1-1/4 teaspoons baking powder
1-1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1-1/4 cups dried cranberries
2 teaspoons poppy seeds, optional

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and lemon extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Fold in cranberries and poppy seeds if desired., Pour into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 206mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

BETSY'S LEMON-CRANBERRY BREAD



Betsy's Lemon-Cranberry Bread image

Found in a TOH magazine and clipped out to try! Boy was I ever glad I did. A lemony loaf of bread with the extra zip of dried cranberries. I've made this as a regular sized loaf and also in mini loaf sizes for gifts. I have also used walnuts and almonds in this bread and actually prefer the almonds - but use whatever nut you love. The addition of the lemon glaze just takes this bread over the top. *** Edited 11/19/09 - This recipe makes TWO 9x5x3" pans instead of one. Sorry for my error! If you want just one loaf just halve the recipe and it will work perfectly! ***

Provided by HokiesMom

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

2/3 cup butter, softened
1 1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons lemon peel, grated
4 eggs (or can use 2 cups egg-substitute)
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup low-fat milk
2 cups dried cranberries
1 cup walnuts, chopped (or almonds)
1/4 cup powdered sugar
1/4 cup lemon juice

Steps:

  • In a mixing bowl, cream the butter, sugar, lemon juice & peel.
  • Add the eggs, one at a time, beating well after each addition.
  • Combine the flour, baking powder and salt in a separate bowl; then add to creamed mixture alternately with milk.
  • Stir in cranberries and nuts.
  • Divide batter between TWO greased 9x5x3" bread pans or six greased 5.75x3x2" mini loaf pans.
  • Bake at 350F for 1 hour (9x5x3") or 40-45 minutes (5.75x3x2") or until pick inserted in center comes out clean.
  • Cool for 10 minutes before removing from pans to wire rack.
  • With a toothpick or skewer, poke 12 holes into each loaf.
  • Cool bread completely.
  • Combine sugar and lemon juice for the glaze and combine until the sugar is dissolved completely. Spoon glaze over loaf. Cool completely before serving.

Nutrition Facts : Calories 208.7, Fat 9.4, SaturatedFat 3.9, Cholesterol 45.1, Sodium 237.8, Carbohydrate 28.4, Fiber 1.2, Sugar 14.9, Protein 3.9

CRANBERRY LEMON BREAD



Cranberry Lemon Bread image

Make and share this Cranberry Lemon Bread recipe from Food.com.

Provided by cuisinebymae

Categories     Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 11

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup shortening
1 1/4 cups sugar
2 eggs, lightly beaten
1/2 cup buttermilk
1/2 teaspoon vanilla
1 tablespoon freshly grated fresh lemon rind
1 cup fresh or unthawed frozen cranberries

Steps:

  • Combine dry ingredients.
  • Set aside.
  • Cream together the shortening and sugar.
  • Stir in eggs, one at a time, beating after each one until well combined.
  • Stir in buttermilk, vanilla and rind.
  • Stir in flour mixture until just combined.
  • Gently stir in the cranberries.
  • Pour into a greased and floured loaf pan.
  • Bake in the middle of a preheated 350F oven for 30 to 40 minutes, or until done.
  • Remove from oven and cool in the pan for 10 minutes.
  • Turn out on a rack to finish cooling.
  • This bread freezes well.

LEMON-CRANBERRY QUICK BREAD



Lemon-Cranberry Quick Bread image

Make and share this Lemon-Cranberry Quick Bread recipe from Food.com.

Provided by anitaschlom

Categories     Quick Breads

Time 1h10m

Yield 2 loafs

Number Of Ingredients 12

2 lemons, juice and zest of
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon vanilla
1 1/2 teaspoons lemon extract
1 1/2 cups buttermilk (you can use reg. milk if you don't have buttermilk on hand.)
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 (3 1/2 ounce) box instant lemon pudding mix
2 cups dried cranberries

Steps:

  • Mix together in a seperate bowl dry ingredients and set aside.
  • In mixer add all wet ingredients mix well.
  • Slowly add dry to wet and mix till just combined. Stir in cranberries.
  • Divided into two tin loaf pans or one large loaf pan or muffin tins.
  • Bake at 350F for 1 hour for loafs or 30-35 minutes for muffins. Will be done when a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 1883, Fat 54.9, SaturatedFat 32.1, Cholesterol 340.9, Sodium 2642.3, Carbohydrate 317.2, Fiber 9.6, Sugar 114.9, Protein 32.8

LEMON CRANBERRY BREAD



Lemon Cranberry Bread image

Make and share this Lemon Cranberry Bread recipe from Food.com.

Provided by dicentra

Categories     Quick Breads

Time 45m

Yield 1 loaf

Number Of Ingredients 11

1/4 cup fresh squeezed lemon juice
2 tablespoons milk
3/4 cup water
2 tablespoons water
1 teaspoon salt
2 1/2 teaspoons sugar
1 1/2 tablespoons butter, softened
3 cups bread flour
2 1/4 teaspoons active dry yeast
3/4 cup dried cranberries
2 tablespoons fresh grated lemon peel

Steps:

  • Grate the peel from two medium size lemons (preferably organic), then squeeze them, removing the seeds from the juice.
  • Place all ingredients, except the cranberries and lemon peel, in bread machine in the order suggested by the manufacturer. Process on Dough setting, or knead together by hand. Add the cranberries and lemon peel shortly before the kneading is complete. This is a little tricky - too
  • early and the cranberries will be beaten to shreds, too late and they won't be mixed in well. Allow the dough to rise for about an hour, until doubled in size.
  • Place dough onto a lightly floured board and punch down. Lightly grease a 8 1/2 x 4 1/2 " loaf pan with butter. Without overworking the dough, place it in the loaf pan and push down until it's evenly distributed all the way into the corners.
  • Cover with a floured towel, and let rise in a warm place for 45 minutes or until double in bulk.
  • Bake for 20 to 25 minutes or until the loaf is golden brown and you get a hollow sound when tapping the bottom. Place on a wire rack and allow to cool for 10 minutes before slicing.

Nutrition Facts : Calories 1658.1, Fat 22.6, SaturatedFat 12.3, Cholesterol 50.1, Sodium 2482, Carbohydrate 317.4, Fiber 16.8, Sugar 16.4, Protein 44.1

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