If you’re looking for a bright, zesty treat to brighten your day, this Glazed Lemon Cranberry Bread Recipe is just the ticket. Imagine a soft, tender loaf packed with bursts of tart cranberries and fragrant lemon zest, all wrapped up in a shiny, sweet lemon glaze that makes every bite a perfect balance of sweet and tangy. Whether you’re serving it for breakfast, a snack, or a special dessert, this bread brings sunshine into any moment and is bound to become a favorite in your recipe collection.
Ingredients You’ll Need
These ingredients are simple staples you might already have, but each one plays a critical role in making this bread truly shine. From the fresh cranberries that add vibrant color and tartness to the freshly grated lemon zest that infuses a lively aroma, together they create an unforgettable flavor that’s both comforting and refreshing.
- Fresh cranberries (1 cup): Adds a burst of tartness that contrasts beautifully with the sweet glaze.
- All-purpose flour (1â…” cups plus 1 tablespoon): The foundation of the bread, plus a bit more to keep cranberries from sinking.
- Baking powder (1½ teaspoons): Helps the bread rise so it’s light and fluffy.
- Kosher salt (½ teaspoon): Enhances all the flavors without overpowering them.
- Unsalted butter (½ cup, room temperature): Provides richness and moist crumb texture.
- Granulated sugar (1 cup plus ¼ cup): Sweetens the bread and the glaze for that perfect balance.
- Large eggs (2, room temperature): Binds the ingredients and adds tenderness.
- Milk (½ cup, at least 2% fat): Keeps the bread moist and tender.
- Lemon zest (1 tablespoon): Brings bright citrus notes that make the bread irresistible.
- Freshly squeezed lemon juice (¼ cup): The star of the glaze for that tangy finish.
How to Make Glazed Lemon Cranberry Bread Recipe
Step 1: Prep Your Cranberries and Dry Ingredients
Start by rinsing your fresh cranberries and patting them dry. Toss them gently with a tablespoon of flour to ensure they don’t sink to the bottom of the bread while baking. Meanwhile, whisk together the flour, baking powder, and salt in a bowl—this will give your bread its perfect structure and lift.
Step 2: Cream Butter and Sugar
In a separate large bowl, beat the room-temperature butter and 1 cup of granulated sugar until the mixture is light, fluffy, and pale in color. This step is key to that tender crumb and adds an irresistible richness. The air you incorporate here makes all the difference.
Step 3: Add Eggs and Lemon Zest
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then, stir in the dazzling lemon zest—the aroma will instantly energize your kitchen and your mood!
Step 4: Combine Wet and Dry Mixtures
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix which could make the bread tough.
Step 5: Fold in Cranberries
Gently fold in the floured cranberries. This step ensures those lovely bursts of tartness are evenly distributed throughout every slice.
Step 6: Bake the Bread
Transfer your batter to a greased loaf pan and smooth the top with a spatula. Bake at 350°F (175°C) for about 55 minutes or until a toothpick inserted in the center comes out clean. The kitchen will fill with a heavenly lemon aroma that’s almost impossible to resist!
Step 7: Prepare and Add the Glaze
While your bread cools for 10 minutes, whisk together the ¼ cup sugar and freshly squeezed lemon juice to make a bright, tangy glaze. Drizzle it generously over the warm loaf, allowing it to soak in and give that beautiful glossy finish that makes this Glazed Lemon Cranberry Bread Recipe so special.
How to Serve Glazed Lemon Cranberry Bread Recipe
Garnishes
For a stunning presentation, sprinkle powdered sugar right before serving or add a few fresh cranberries and thin lemon slices on top to mirror the flavors inside. Edible flower petals or fresh mint leaves can add a lovely pop of color and elegance.
Side Dishes
This bread pairs perfectly with a hot cup of tea or fresh coffee for a delightful breakfast or afternoon snack. For a brunch spread, consider serving it alongside cream cheese or mascarpone, fresh fruit, and a dollop of honey.
Creative Ways to Present
Turn this loaf into festive mini breads using a muffin tin for parties or gift-giving. You can also slice it thick and toast it lightly, then spread with lemon curd or softened butter for an extra special treat that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Wrap your cooled Glazed Lemon Cranberry Bread tightly in plastic wrap or store in an airtight container. It will stay moist and fresh for up to 3 days at room temperature—perfect for enjoying throughout the week!
Freezing
If you want to keep this deliciousness longer, slice the bread and freeze in a freezer-safe bag, separating slices with parchment paper. It will keep well for up to 3 months and thaw quickly at room temperature or in the toaster.
Reheating
For best taste, gently warm slices in a toaster or oven. A quick 5-minute heat-up brings back that fresh-baked flavor and melts the glaze slightly for a perfectly delightful bite every time.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Just be sure to thaw and drain them well to avoid excess moisture. Tossing them in a little flour before adding to the batter helps keep them evenly dispersed.
Is this recipe suitable for a dairy-free diet?
You can easily swap the butter for a dairy-free alternative and use a plant-based milk like almond milk. The texture and flavor might shift slightly but it will still be delicious.
Can I make this bread gluten-free?
Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture might be a touch different but the bright lemon and cranberry flavors will still shine through beautifully.
How do I know when the bread is fully baked?
Insert a toothpick or skewer into the center; it should come out clean or with just a few moist crumbs. If it’s wet or batter sticks, bake a few minutes longer and test again.
Can I double the recipe to make two loaves?
For sure! Just double the ingredients and bake in two separate loaf pans. Keep an eye on the baking time as it may vary slightly, starting to check around 50 minutes.
Final Thoughts
This Glazed Lemon Cranberry Bread Recipe is truly a gem worth trying, especially if you love the bright zing of lemon paired with tart cranberries wrapped in a tender, buttery loaf. It’s easy to make, stunning to serve, and utterly delicious to share. Give it a go and watch it become a cherished favorite in your home, just like it has in mine!
Print
Glazed Lemon Cranberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Glazed Lemon Cranberry Bread is a delightful, moist quick bread bursting with tart cranberries and zesty lemon flavor. Topped with a tangy lemon glaze, it’s perfect for breakfast, brunch, or a sweet snack. The bread combines fresh cranberries and lemon zest in a tender, buttery crumb, crowned with a simple lemon sugar glaze for an extra pop of citrus sweetness.
Ingredients
For the Bread
- 1 cup fresh cranberries (116 grams)
- 1â…” 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
- Prep Cranberries: Rinse and pat dry the fresh cranberries. Toss them with 1 tablespoon of the flour to coat evenly; this helps prevent them from sinking to the bottom of the bread during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the remaining flour, baking powder, and kosher salt until well combined.
- Cream Butter and Sugar: In a large bowl, using a hand or stand mixer, beat the room temperature unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 3 to 4 minutes.
- Add Eggs and Lemon Zest: Beat in the eggs one at a time until fully incorporated. Then mix in the lemon zest until evenly distributed.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and the milk to the buttery mixture, starting and ending with the flour mixture. Mix each addition just until combined; avoid overmixing to keep the bread tender.
- Fold in Cranberries: Gently fold the floured cranberries into the batter, ensuring they are evenly dispersed without breaking.
- Prepare Pan and Bake: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. Pour the batter into the prepared pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Make Lemon Glaze: While the bread bakes, whisk together the ¼ cup granulated sugar and freshly squeezed lemon juice until the sugar is dissolved.
- Glaze the Bread: Remove the bread from the oven and, while still warm, brush the lemon glaze generously over the top. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- You can substitute fresh cranberries with frozen ones, but do not thaw before adding to the batter to prevent bleeding.
- The dredging of cranberries in flour is key to keeping them suspended in the bread, giving an even cranberry distribution.
- Use room temperature eggs and butter to achieve a smooth batter and even rising.
- Store leftover bread wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to a week.
- For an extra festive touch, sprinkle additional lemon zest on the glaze before it sets.
- This bread can be frozen wrapped tightly for up to 3 months; thaw overnight in the refrigerator before serving.
