If you're searching for the ultimate holiday bake or a crowd-pleasing dessert to impress your guests, look no further than this Lemon Cranberry Bread recipe. Bursting with tangy lemon zest and the bright tartness of cranberries, this loaf is not only moist and flavorful but also incredibly simple to make. Whether you're a home baker or a seasoned pro, this recipe is guaranteed to become a staple in your kitchen.
Here's everything you need to know to whip up a loaf that hits the sweet spot between festive and delicious.
Why You'll Love Lemon Cranberry Bread
What makes Lemon Cranberry Bread such a popular baking choice? It's versatile, beautiful, and brimming with flavor. Here's why you'll love baking (and eating) it:
- Perfect for the Holidays: Its vibrant flavors and festive colors make it a standout on any holiday table.
- Simple Ingredients: Most of the ingredients—like flour, sugar, and eggs—are pantry staples.
- Customizable: You can make it your own by adding toppings like glaze, nuts, or even orange zest for extra flavor.
- Great for Gifting: Baked goods make the perfect present, and this bread is sure to bring holiday cheer.
Now, let's get started!
Ingredients for Lemon Cranberry Bread
This recipe yields 1 standard loaf. Here’s your list of ingredients:
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- Zest of 2 large lemons
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup milk (whole or 2%)
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)
- 1 tablespoon flour (for coating the cranberries to prevent sinking)
Optional Glaze (for added sweetness)
- 1/2 cup powdered sugar
- 2–3 tablespoons lemon juice
Pro Tip: If you’re feeling adventurous, you could substitute other berries for cranberries or use orange zest for a slightly different citrus profile.
How to Make Lemon Cranberry Bread
Step 1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
Step 2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3. Infuse the Sugar
Using your fingers or a fork, mix the lemon zest into the sugar in a large bowl. This helps release the essential oils from the zest, making the sugar fragrant and bursting with lemon flavor.
Step 4. Cream Butter and Sugar
Add the softened butter to the lemon sugar and beat until light and fluffy using a hand or stand mixer. This step is crucial for creating a tender loaf.
Step 5. Add Eggs and Wet Ingredients
Beat in the eggs one at a time, ensuring each one is fully incorporated. Then add the milk, lemon juice, and vanilla extract, mixing until smooth.
Step 6. Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined, being careful not to overwork the batter.
Step 7. Fold in the Cranberries
Toss the cranberries with 1 tablespoon of flour to coat, then gently fold them into the batter. This prevents the berries from sinking to the bottom during baking.
Step 8. Bake
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Step 9. Cool and Glaze (Optional)
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If desired, prepare the optional lemon glaze by whisking together powdered sugar and lemon juice. Drizzle it over the cooled loaf for a sweet finish.
Tips for a Perfect Lemon Cranberry Bread
- Use Fresh Lemons: Fresh lemon zest and juice make all the difference in flavor. Avoid using bottled lemon juice.
- Don't Overmix: Overmixing the batter can result in a dense, less fluffy loaf. Mix just until the ingredients are incorporated.
- Bake Until Golden: The top should be golden brown, and a toothpick inserted into the center should come out clean. If the top is browning too quickly, tent it with aluminum foil.
- Store Properly: Keep the bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Why This Recipe Stands Out
Lemon Cranberry Bread is more than just a dessert—it’s a celebration of flavors. The tartness of the cranberries balances beautifully with the sweetness of the bread and the citrusy zing of lemon. Paired with a warm cup of coffee or tea, it’s the perfect remedy for chilly holiday mornings or cozy evenings by the fire.
Whether you’re baking for a holiday party, gifting to a friend, or simply treating yourself, this recipe is guaranteed to earn rave reviews.
Share Your Lemon Cranberry Bread Creations!
We’d love to see how your Lemon Cranberry Bread turns out! Tag us on social media with your homemade masterpiece and use the hashtag #HolidayBakingWith to join our community of bakers.
Feeling inspired yet? Head to your kitchen, grab your ingredients, and start baking your new favorite holiday tradition!
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