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
Scale
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.
