Lemon Cranberry Quick Bread 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.

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.

LEMON-CRANBERRY QUICK BREAD RECIPE



LEMON-CRANBERRY QUICK BREAD Recipe image

Provided by shygirl

Number Of Ingredients 12

2 lemons, juice and zest of both
1/2 cup unsalted butte, melted
2 eggs
1 tsp. vanilla
1 1/2 tsp. lemon extract
1 1/2 cups buttermilk (you can use regular milk if you don't have buttermilk
3 cups flour
1 cup sugar
1 tbsp. baking powder
1 tsp. salt
1 (3 1/2 ounce) box instant lemon pudding mix
2 cups dried cranberries

Steps:

  • 1. Mix together in a separate bowl dry ingredients and set aside. 2. In mixer add all wet ingredients mix well. 3. Slowly add dry to wet and mix till just combined. Stir in cranberries 4. Divided into two tin loaf pans or one large loaf pan or muffin tins. Bake at 350 deg. for 1 hour for loafs or 30 -5 minutest for muffins. Will be done when a toothpick inserted in the center comes out clean.

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 QUICK BREAD



Lemon-Cranberry Quick Bread image

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

Provided by anitaschlom

Categories     Quick Breads

Time 1h10m

Yield 2 loafs

Number Of Ingredients 12

2 lemons, juice and zest of
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon vanilla
1 1/2 teaspoons lemon extract
1 1/2 cups buttermilk (you can use reg. milk if you don't have buttermilk on hand.)
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 (3 1/2 ounce) box instant lemon pudding mix
2 cups dried cranberries

Steps:

  • Mix together in a seperate bowl dry ingredients and set aside.
  • In mixer add all wet ingredients mix well.
  • Slowly add dry to wet and mix till just combined. Stir in cranberries.
  • Divided into two tin loaf pans or one large loaf pan or muffin tins.
  • Bake at 350F for 1 hour for loafs or 30-35 minutes for muffins. Will be done when a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 1883, Fat 54.9, SaturatedFat 32.1, Cholesterol 340.9, Sodium 2642.3, Carbohydrate 317.2, Fiber 9.6, Sugar 114.9, Protein 32.8

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