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 an 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!
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 tsp vanilla
- 1 tsp baking powder
- 1 ½ cups flour
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup butter room temperature
- 1 ¼ cup sugar
- 4 eggs
- 1 1/2 cups fresh cranberries
- ¼ cup confectioners sugar for glaze
- 2 tsp 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.
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