Glazed Lemon Cranberry Bread Recipe

Glazed Lemon Cranberry Bread Recipe

Course: Bread

Cuisine: American

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: slice

Calories: 234kcal

Author: Becky Hardin

This glazed lemon and cranberry bread is the perfect quick sweet bread recipe for the holidays. Finished with a sweet and tangy lemon glaze, this bread loaf is perfect for Christmas breakfasts and brunch

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Equipment

Ingredients

For the Bread

1 cup fresh cranberries 116 grams
1⅔ cups all-purpose flour 200 grams (plus 1 tablespoon (8 grams) for dredging cranberries)
1½ teaspoons baking powder 6 grams
½ teaspoon kosher salt
½ cup unsalted butter 113 grams, room temperature (1 stick)
1 cup granulated sugar 200 grams
2 large eggs 100 grams, room temperature
½ cup milk 114 grams, at least 2%
1 tablespoon grated lemon zest from 1 lemon

For the Glaze

¼ cup granulated sugar 50 grams
¼ cup freshly squeezed lemon juice 57 grams, from 2 lemons

Instructions

For the Bread

Preheat oven to 350°F and spray a 9x5-inch loaf pan with nonstick baking spray.
Toss the cranberries with 1 tablespoon of flour; set aside.
1 cup fresh cranberries, 1⅔ cups all-purpose flour
In a medium bowl, whisk the rest of the flour, baking powder, and salt together.
1½ teaspoons baking powder, ½ teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy and creamy, about 1-2 minutes.
½ cup unsalted butter, 1 cup granulated sugar
Add the eggs and beat an additional 1 minute.
2 large eggs
Add half of the flour mixture; mix on low speed just until incorporated.
Add ¼ cup (half) of the milk and mix on low for 15 seconds.
½ cup milk
Add the remaining flour mixture and mix just until no flour is visible.
Add remaining ¼ cup milk and mix until combined.
Fold in the lemon zest and cranberries.
1 tablespoon grated lemon zest
Pour the batter into the prepared loaf pan and bake, at 350°F, for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Transfer the bread (in the pan) to a cooling rack and cool 15 minutes. After 15 minutes, remove the loaf from the pan, and set it upright.

For the Lemon Glaze

In a small saucepan set over medium heat, combine the sugar and lemon juice. Bring to a boil and cook 30 seconds. Remove from the heat.
¼ cup granulated sugar, ¼ cup freshly squeezed lemon juice
Carefully pierce the top of the bread with a toothpick and use a pastry brush to evenly apply the warm lemon glaze over the top.

Notes

Be sure to grease your loaf tin before adding the batter for easy removal.
It's important to flour your cranberries before adding them to the mixture as this will stop them from sinking to the bottom.
Bake the loaf in a preheated oven for the best results, and test that the bread is done by inserting a toothpick, if it comes out clean it's ready.
Let the bread cool before adding the glaze. If it's too hot it will run off.

Storage: Store glazed lemon cranberry bread in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition