Cranberry Lemon Loaf is perfect for breakfast, brunch, dessert, or a snack! This is the perfect sweet entertaining quick bread!
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!
Holiday recipes are always a hit! Be sure to try out these Cranberry Bliss Bars (Starbucks Copycat) or these fun Holiday Reindeer Cookies!
The fresh cranberries plus lemon flavor is a winning combination. This bread is perfect for the holidays and everyone will beg you for the recipe!
How to make Cranberry Lemon Loaf:
**scroll down for full ingredients list and printable directions**
- Preheat the oven and measure out the ingredients.
- Make the bread: In a small bowl add the yogurt, zest, lemon juice (from 1 lemon), and vanilla, set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set them aside.
- Using a stand mixer or electric mixer, add butter and sugar to the bowl and cream together until combined. Add eggs, one at a time, combining well after each egg. Slowly add half of the flour mixture, and mix at a slow speed. Add half of the yogurt mixture and mix until just combined. Add remaining flour mixture and combine; add remaining yogurt mixture and mix until just combined.
- Add in cranberries, and fold gently to combine.
- Pour batter into loaf pan and bake until done (see full times below in recipe card). Remove the cranberry lemon loaf from the oven and allow to cool on a wire rack for 15 minutes.
- Make the glaze: In a small bowl add confectioners sugar, and slowly add lemon juice while mixing with a fork. When the glaze is moist and thick, stop adding lemon juice because you don't want it to be too thin. Drizzle over the top of the cranberry bread and then cut into slices.
How to store the cranberry bread:
Store the bread in an airtight container (I like these with the lid) or plastic bag. Will keep for 5 days.
How to Freeze Bread:
- Let the cranberry lemon loaf cool completely**. Wrap tightly in plastic wrap in a few layers or add to a freezer bag. Freeze.
- To defrost, remove from freezer and let thaw on the counter overnight.
- **I prefer to leave the glaze OFF if freezing. Make the glaze fresh when the bread has defrosted for the best result.
Like breakfast breads and muffins as much as I do? Check out these other popular recipes:
- Best Banana Bread and Muffins
- Apple Fritter Muffins
- Copycat Starbucks Lemon Loaf
- Glazed Orange Bread
- Cranberry Bliss Bars (Starbucks Copycat)
- Skinny Pumpkin Cream Cheese Muffins
Cranberry Lemon Loaf is perfect for breakfast, brunch, dessert, or a snack! This is the perfect sweet entertaining quick bread!
- 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 a 9x5 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.
First published in December 2015. Updated November 2023.
Shirley says
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.......
Allyson says
Hi! That was a typo - thanks for catching it. It should be 1.5 cups of fresh cranberries. Enjoy!
Lindsey C. says
Allyson- Can you use frozen cranberries and defrost them?
Allyson says
Yes! That would work great!
Sandy says
one cup of butter seems like a lot! It is very greasy!
Allyson says
Did you make it? It's perfect for the recipe!
Cathy Weaver says
This sounds like JUST what I've been looking for.
How should I adjust the baking temperature and time for mini-loaf pans?
Thanks!
Allyson says
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!
SarahAlex says
I think I'm going to try this with lime instead of lemon.. yummy!
Beth says
My bread keeps dropping in the middle. Any ide
Allyson says
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!
Christy says
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!
Allyson says
Either way should be okay, but I kind of prefer a fresh glaze!
Judy says
Fantastic loaf!
Jessie E. Stephens says
I'm curious as to whether I could use crasins in this recipe instead of fresh or frozen cranberries.
Thank you.
Allyson says
I haven't tried that, but honestly I don't think it would be as tasty. You could try it though!
Lydia says
All my cranberries floated to the top. How do I keep them mixed in with the batter while it bakes?
Allyson says
Lydia- If you toss them with flour they should stay within the batter. I am sure it's still delicious!
Shelley says
Hi Lydia!
Can I use frozen cranberries for this recipe?
Shelley says
oops....I meant this for Allyson, not lydia...hehe
Allyson says
I would let them defrost a bit on the counter before you use them. Shouldn't take long!
Mike says
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!
Cindy says
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.
Allyson says
I think it would be fine to triple the recipe!
Mike says
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 says
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????
Allyson says
Oh no! I have always used the standard loaf pan! How did it turn out?
Chris says
What size loaf pan should be used??
Lianne says
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.
Beth says
This is one delicious loaf cake! The cranberry and lemon is such a zingy combo, and it fits the holiday season so well!
jess says
this is such a great little sweet treat and all my friends loved it! thank you so much for sharing this amazing recipe!
Amanda says
Cranberry and lemon is such a sweet combination of flavors, I will definitely be making this again very soon!
Erin | Dinners, Dishes and Dessert says
Looks so good! Can't wait to have this with my coffee!
Velma says
I couldn't find fresh cranberries so I used the canned one. It still tasted great! I love this recipe, cant wait to make it again on Christmas.
Allyson says
Thank you so much for letting us know that option worked well for you! Happy holidays!
Sha says
This is my new go-to brunch recipe! It's sweet and flavorful! Must-keep!
Catalina says
The tartness of cranberries paired with a moist and flavorful loaf is a perfect balance. I can already picture enjoying a slice of this cranberry goodness with a cup of hot tea—such a cozy treat for any time of the day!
katerina @ diethood.com says
Oh my, this sounds absolutely amazing! I am so excited to try it!
Beti | easyweeknightrecipes says
This is such a gorgeous loaf! Perfect for the holidays!
Sandra says
This is so good! Definitely something we enjoyed all day long!