Lemons and cranberries just belong together. Which is a little weird, since they both have such tart flavours.
You wouldn’t think that they would go so well together, but they do. Especially when you combine them in a sweet lemon cranberry bread with a lemon glaze.
This sweet bread is so tasty, we went through the loaf in no time at all. But then, we love lemon flavoured things (these raspberry lemon cookies are definitely a favourite!), so they always disappear quickly!
If you are a lemon fan too, you will love this bread. You can use fresh or frozen cranberries in it, or dried cranberries if you like.
I always use fresh or frozen cranberries though because I like the tartness of them in this sweet bread. Dried cranberries generally have added sugar so it will be a sweeter bread if you use those.
You could also skip the lemon glaze if you want to. But… it might just be my favourite part. So don’t.
If you’re looking for a sweet treat this week, try making this lemon cranberry bread. You won’t be disappointed!
How long does cranberry bread last?
Quick breads will keep well at room temperature and taste fresh for up to 3 days, if they’re kept in a sealed container. The glaze on this bread does tend to get soft and sticky instead of staying set if it’s kept in an airtight container so be aware of that.
You can also freeze lemon cranberry bread (I like to freeze it in a large ziplock freezer bag) for up to 3 months.
How do you make lemon glaze with lemon juice?
This lemon cranberry bread has a super simple lemon glaze on it. All you need is powdered sugar (also called icing sugar or confectioner’s sugar) and fresh lemon juice.
Stir them together until smooth and drizzle it over top of the cooled bread.
How do you make perfect Lemon Cranberry Bread?
- Make sure not to over mix your batter. Quick breads will be tough rather then light and fluffy if you mix the batter too much. Stir just until the ingredients are combined.
- I use fresh cranberries for this bread (halved or quartered if they’re large). If you prefer dried cranberries, simply omit the step where you combine them with a tablespoon of sugar, and add the lemon zest to the dry ingredients instead. Fold in the dried cranberries at the end.
Lemon Cranberry Bread Recipe
- 1 Fresh Cranberries halved if large
- 1 Lemon Zest from about 1 lemon
- 0.5 Granulated Sugar plus 1 tablespoon
- 2.5 All-Purpose Flour
- 2.5 Baking Powder
- 1 Salt
- 2 Egg
- 0.5 Unsalted Butter melted and cooled
- 1 Milk
- 1.5 Pure Vanilla Extract
- 1 Powdered Sugar
- 2 Lemon Juice from about 1 lemon
- Preheat the oven to 350°F. Lightly spray a 9×5 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 center 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.