Cranberry Lemon Bread Recipes

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BETSY'S LEMON-CRANBERRY BREAD



Betsy's Lemon-Cranberry Bread image

Found in a TOH magazine and clipped out to try! Boy was I ever glad I did. A lemony loaf of bread with the extra zip of dried cranberries. I've made this as a regular sized loaf and also in mini loaf sizes for gifts. I have also used walnuts and almonds in this bread and actually prefer the almonds - but use whatever nut you love. The addition of the lemon glaze just takes this bread over the top. *** Edited 11/19/09 - This recipe makes TWO 9x5x3" pans instead of one. Sorry for my error! If you want just one loaf just halve the recipe and it will work perfectly! ***

Provided by HokiesMom

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

2/3 cup butter, softened
1 1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons lemon peel, grated
4 eggs (or can use 2 cups egg-substitute)
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup low-fat milk
2 cups dried cranberries
1 cup walnuts, chopped (or almonds)
1/4 cup powdered sugar
1/4 cup lemon juice

Steps:

  • In a mixing bowl, cream the butter, sugar, lemon juice & peel.
  • Add the eggs, one at a time, beating well after each addition.
  • Combine the flour, baking powder and salt in a separate bowl; then add to creamed mixture alternately with milk.
  • Stir in cranberries and nuts.
  • Divide batter between TWO greased 9x5x3" bread pans or six greased 5.75x3x2" mini loaf pans.
  • Bake at 350F for 1 hour (9x5x3") or 40-45 minutes (5.75x3x2") or until pick inserted in center comes out clean.
  • Cool for 10 minutes before removing from pans to wire rack.
  • With a toothpick or skewer, poke 12 holes into each loaf.
  • Cool bread completely.
  • Combine sugar and lemon juice for the glaze and combine until the sugar is dissolved completely. Spoon glaze over loaf. Cool completely before serving.

Nutrition Facts : Calories 208.7, Fat 9.4, SaturatedFat 3.9, Cholesterol 45.1, Sodium 237.8, Carbohydrate 28.4, Fiber 1.2, Sugar 14.9, Protein 3.9

LEMON CRANBERRY BREAD



Lemon Cranberry Bread image

This lemon cranberry bread is quick and easy to make. It's filled with tart cranberries in a sweet, lemon flavoured bread with a lemon glaze.

Provided by Bake.Eat.Repeat.

Categories     Breads

Time 1h10m

Number Of Ingredients 12

1 cup Fresh Cranberries, halved if large
1 tablespoon Lemon Zest, from about 1 lemon
1/2 cup Granulated Sugar, plus 1 tablespoon
2 1/2 cups All-Purpose Flour
2 1/2 teaspoons Baking Powder
1 teaspoon Salt
2 large Eggs
1/2 cup Unsalted Butter, melted and cooled
1 cup Milk
1 1/2 teaspoons Pure Vanilla Extract
1 cup Powdered Sugar
2 tablespoons Lemon Juice, from about 1 lemon

Steps:

  • Preheat the oven to 350°F. Lightly spray a 9x5 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 centre 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.

Nutrition Facts : Calories 264 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 303 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CRANBERRY LEMON BREAD



Cranberry Lemon Bread image

Laced with lemon flavor and studded with tangy cranberries, this quick bread is an old family favorite.

Provided by Taste of Home

Time 55m

Yield 4 mini loaves (6 slices each).

Number Of Ingredients 12

2/3 cup shortening
1-2/3 cups sugar
3 large eggs
1/2 cup sour cream
1-1/4 teaspoons lemon extract
2-1/3 cups all-purpose flour
1-1/4 teaspoons baking powder
1-1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1-1/4 cups dried cranberries
2 teaspoons poppy seeds, optional

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and lemon extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Fold in cranberries and poppy seeds if desired., Pour into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 206mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON-CRANBERRY MINI LOAVES



Lemon-Cranberry Mini Loaves image

I concocted this colorful bread for a Christmas tea buffet. The lemony loaves received so many compliments that I now often give this bread, as well as the recipe and a tea mix, to my friends as Christmas gifts.

Provided by Taste of Home

Time 1h

Yield 4 loaves (6 slices each).

Number Of Ingredients 14

1 cup butter, softened
1-1/2 cups sugar
4 large eggs
3 tablespoons lemon juice
2 tablespoons grated lemon zest
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup 2% milk
2 cups dried cranberries
1 cup chopped walnuts
GLAZE:
1/4 cup sugar
1/4 cup lemon juice

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. For glaze, whisk sugar and lemon juice until sugar is dissolved. Immediately spoon over bread. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 260 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 301mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY-LEMON TEA BREAD



Cranberry-Lemon Tea Bread image

Bake up delicious bread for tea-time made using Betty Crocker™ Super Moist™ lemon cake mix and cranberries; topped with cheesecake mixture.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h45m

Yield 16

Number Of Ingredients 12

1 tablespoon granulated sugar
1 box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ lemon cake mix
1 cup sweetened dried cranberries
1 box (4-serving size) cheesecake instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
4 eggs
1 oz cream cheese, softened
1 1/2 cups powdered sugar
2 tablespoons milk
1 tablespoon fresh lemon juice
1 tablespoon grated lemon peel, if desired

Steps:

  • Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with cooking spray; sprinkle 1 1/2 teaspoons granulated sugar in each pan.
  • In small bowl, toss 2 tablespoons of the cake mix with cranberries. In large bowl, beat remaining cake mix, dry pudding mix, water, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed, scraping bowl occasionally. Stir in cranberries. Divide batter evenly between pans.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour 30 minutes.
  • In medium bowl, beat cream cheese, powdered sugar, milk and lemon juice until smooth and thin enough to drizzle. Pour glaze over bread, allowing some to drizzle down sides. Sprinkle with lemon peel.

Nutrition Facts : Calories 289, Carbohydrate 50 g, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 326 mg

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!

Provided by bobpiazza

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
1 ¼ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup lemon juice
¾ cup milk
2 eggs
½ cup vegetable oil
1 cup cranberries, halved
⅓ cup toasted slivered almonds

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
  • Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g

CRANBERRY LEMON BREAD



Cranberry Lemon Bread image

Make and share this Cranberry Lemon Bread recipe from Food.com.

Provided by cuisinebymae

Categories     Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 11

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup shortening
1 1/4 cups sugar
2 eggs, lightly beaten
1/2 cup buttermilk
1/2 teaspoon vanilla
1 tablespoon freshly grated fresh lemon rind
1 cup fresh or unthawed frozen cranberries

Steps:

  • Combine dry ingredients.
  • Set aside.
  • Cream together the shortening and sugar.
  • Stir in eggs, one at a time, beating after each one until well combined.
  • Stir in buttermilk, vanilla and rind.
  • Stir in flour mixture until just combined.
  • Gently stir in the cranberries.
  • Pour into a greased and floured loaf pan.
  • Bake in the middle of a preheated 350F oven for 30 to 40 minutes, or until done.
  • Remove from oven and cool in the pan for 10 minutes.
  • Turn out on a rack to finish cooling.
  • This bread freezes well.

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