Glazed Lemon Cranberry Mini Tea Breads Recipes

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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

GLAZED LEMON-CRANBERRY MINI TEA BREADS



Glazed Lemon-Cranberry Mini Tea Breads image

Make and share this Glazed Lemon-Cranberry Mini Tea Breads recipe from Food.com.

Provided by Redsie

Categories     Quick Breads

Time 55m

Yield 4 mini-loaves

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup frozen and defrosted cranberries, coarsely chopped or 1 cup dried cranberries
1 cup sugar
1 tablespoon sugar
6 tablespoons unsalted butter, at room temperature
2 teaspoons finely grated lemon zest
2 eggs
1/2 cup low-fat milk
1 teaspoon vanilla extract
1/3 cup sugar
1/4 cup fresh lemon juice

Steps:

  • Preheat oven to 350°F Butter four mini-loaf pans that measure about 5 1/2 by 3 1/2 by 2 inches.
  • Sift flour, baking powder and salt into a medium bowl. Set aside.
  • In a small bowl, stir together cranberries and 1 tbsp of sugar. Set aside.
  • In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest, and remaining 1 cup sugar until smooth and lightened slightly in color, about 1 minute.
  • Beat in eggs until smoothly blended, about 1 minute. On low speed, mix in half the flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until it's incorporated. Use a large spoon to sir in cranberries.
  • Divide batter evenly among the four pans. Place the pans on a cookie sheet for easy placement and removal from oven. Bake until tops are golden, edges are light brown, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a rack for 10 minutes.
  • Prepare the glaze. In a small saucepan over low-medium heat, stir together sugar and lemon juice until sugar dissolves, about 5 minutes. Using a toothpick to poke 5 holes in each of the slightly cooled loaves. Spoon about 3 tbsp of glaze over each loaf. Cool loaves completely in their pans.
  • The loaves can be wrapped tightly in platic wrap and stored at room temperature for up to three days or frozen for up to one month.

Nutrition Facts : Calories 661.9, Fat 20.6, SaturatedFat 12, Cholesterol 153.1, Sodium 288.6, Carbohydrate 112.1, Fiber 2.5, Sugar 73.2, Protein 9.4

GLAZED LEMON BREAD



Glazed Lemon Bread image

My mother makes this recipe every winter when her lemon tree had ripe fruit. A wonderful gift for friends and neighbors during the Christmas season.

Provided by DELEIGHLA

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

¼ cup butter, softened
¾ cup white sugar
2 eggs
2 teaspoons grated lemon peel
2 cups all-purpose flour
1 teaspoon salt
2 ½ teaspoons baking powder
¾ cup milk
½ cup chopped walnuts
2 tablespoons white sugar
2 teaspoons lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
  • In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
  • Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
  • Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
  • In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.

Nutrition Facts : Calories 218.4 calories, Carbohydrate 32.3 g, Cholesterol 42.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 314.4 mg, Sugar 15.6 g

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