What can I say? The holidays are only DAYS away and I have a delicious and easy recipe for you! Cranberry Lemon Loaf is super easy to make, and packs a ton of flavor. This load is moist and perfect; really, everyone will love it!
I made this bread on a whim a couple of weeks ago, because I had some leftover bags of cranberries from all my Thanksgiving baking. I am glad I did, because like I said, it’s fabulous. Not only does it taste amazing, but it look gorgeous, right?! The vivid cranberries and the fun yellowish bread color make for a stunning combo. Oh, and don’t forget about the lemon glaze drizzled on top, so yum!
I’ve already made this 3 times since the initial recipes. I’ve hand delivered those 3 loaves to friends, and they are constantly raving about it. If you need a holiday recipe, this is it. It’s great for breakfast, brunch, dessert, or just a delicious snack. Everyone will love it!
Like breakfast breads and muffins as much as I do? Check out these other popular recipes:
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Cranberry Lemon Loaf is moist lemony and delicious! Easy to make and perfect for breakfast or dessert!
- ¼ cup plain greek yogurt or sour cream
- zest from 1 lemon plus juice from 1 lemon
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 ½ cups flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter room temperature
- 1 ¼ cup sugar
- 4 eggs
- 1 ½ cups fresh cranberries
- ¼ cup confectioners sugar for glaze
- 2 teaspoon lemon juice for glaze
Preheat oven to 325 degrees. grease loaf pan; set aside.
In a small bowl whisk together yogurt, zest, lemon juice (from 1 lemon), and vanilla, set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
Using a stand mixer or electric mixer, add butter and sugar to the bowl and cream together until combined; about 2 minutes at high speed. Add eggs, one at a time, combining well after each egg. Slowly add half of the flour mixture, and mix at a slow speed (or you will have a mess all over!), then add ½ of the yogurt mixture and mix until just combined. Add remaining flour mixture and combine; add remaining yogurt mixture and mix until just combined.
Remove bowl from stand mixer, add in cranberries, and fold gently to combine.
Pour batter into loaf pan. Cook for 50-60 minutes, testing with a toothpick starting at 50 minutes. When it comes out clean, bread is done.
Allow to cool on a wire rack for 15 minutes.
In a small bowl add confectioners sugar, and slowly add lemon juice while mixing with a fork. When the glaze is moist and thick, you have enough lemon juice, you don’t want to add too much. 8. Drizzle over the top of the bread and cut into slices.
what do you do with the rest of the cranberries?? I mean, if you say 3 cups of cranberries, but the recipe only asks for l l/2 cups.......
Hi! That was a typo - thanks for catching it. It should be 1.5 cups of fresh cranberries. Enjoy!
Allyson- Can you use frozen cranberries and defrost them?
Yes! That would work great!
one cup of butter seems like a lot! It is very greasy!
Did you make it? It's perfect for the recipe!
This sounds like JUST what I've been looking for.
How should I adjust the baking temperature and time for mini-loaf pans?
I would try 22 mins in the mini pans and just check them. might cook up to 30 mins. The temp should stay the same. it's SO good!
I think I'm going to try this with lime instead of lemon.. yummy!
My bread keeps dropping in the middle. Any ide
Beth- Hmm, I don't know! Are you using enough baking powder? Are you overmixing it? Is your oven at the proper temp? Unfortunately I'm not there so I can't see exactly what you are doing. I make this recipe several times a year and it always turns out. I am sorry!
Should I wait to put the glaze on until right before serving, or can I add it when I make it and serve a day or two later? Thanks!
Either way should be okay, but I kind of prefer a fresh glaze!
Jessie E. Stephens
I'm curious as to whether I could use crasins in this recipe instead of fresh or frozen cranberries.
I haven't tried that, but honestly I don't think it would be as tasty. You could try it though!
All my cranberries floated to the top. How do I keep them mixed in with the batter while it bakes?
Lydia- If you toss them with flour they should stay within the batter. I am sure it's still delicious!
Can I use frozen cranberries for this recipe?
oops....I meant this for Allyson, not lydia...hehe
I would let them defrost a bit on the counter before you use them. Shouldn't take long!
Nice recipe.........The loaf pan size is not mentioned. Is it to be made in a 9x5 or 8x4? I have a extra bag of fresh cranberries that need a home and I think this is it!
Hi, I want to make this as gifts. How do you think the recipe would do if I Tripled it? I have to make at least 20 of them. Hosting a Christmas get together and want to surprise my guests as they leave with a gift.
I think it would be fine to triple the recipe!
Nice recipe………The loaf pan size is not mentioned. Is it to be made in a 9×5 or 8×4? I have a extra bag of fresh cranberries that need a home and I think this is it!
Margaret E Prowse
I have this lemon cranberry loaf cooking in the oven as I write this, and just noticed through the window in oven door (I know not to open door while baking) it has overflowed from my loaf pan. It's not a problem since I use a drip catcher sheet on bottom rack of oven, but I am using a traditional loaf pan that I've used for 45 years for baking. Has this even happened to you before? It still looks yummy, but I keep re reading the recipe to see if I was supposed to use an 8 x 11 pan, but it says loaf. Just wondering????
Oh no! I have always used the standard loaf pan! How did it turn out?
What size loaf pan should be used??
Our loaf has dropped in the middle - this was mentioned by Beth a few years ago. Followed the recipe as indicated. Could be oven temperature, I suppose. But other loafs we make don't do this.