Lemon Cranberry Mini Loaves Recipes

GLAZED LEMON-CRANBERRY MINI TEA BREADS

Steps:

• Preheat oven to 350°F Butter four mini-loaf pans that measure about 5 1/2 by 3 1/2 by 2 inches.
• Sift flour, baking powder and salt into a medium bowl. Set aside.
• In a small bowl, stir together cranberries and 1 tbsp of sugar. Set aside.
• In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest, and remaining 1 cup sugar until smooth and lightened slightly in color, about 1 minute.
• Beat in eggs until smoothly blended, about 1 minute. On low speed, mix in half the flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until it's incorporated. Use a large spoon to sir in cranberries.
• Divide batter evenly among the four pans. Place the pans on a cookie sheet for easy placement and removal from oven. Bake until tops are golden, edges are light brown, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a rack for 10 minutes.
• Prepare the glaze. In a small saucepan over low-medium heat, stir together sugar and lemon juice until sugar dissolves, about 5 minutes. Using a toothpick to poke 5 holes in each of the slightly cooled loaves. Spoon about 3 tbsp of glaze over each loaf. Cool loaves completely in their pans.
• The loaves can be wrapped tightly in platic wrap and stored at room temperature for up to three days or frozen for up to one month.

BETSY'S LEMON-CRANBERRY BREAD

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.

CRANBERRY LEMON BREAD

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.