LEMON CRANBERRY BREAD
This lemon cranberry bread is quick and easy to make. It's filled with tart cranberries in a sweet, lemon flavoured bread with a lemon glaze.
Provided by Bake.Eat.Repeat.
Categories Breads
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.
- In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, whisk together the remaining 1/2 cup sugar, eggs, and melted butter until well combined.
- Add the milk and vanilla and whisk until combined.
- Add this mixture to the flour mixture and stir until just combined.
- Fold in the cranberries.
- Scoop the batter into the prepared loaf pan, smoothing the top.
- Bake 45-55 minutes, or until a toothpick inserted in the centre of the loaf comes out clean.
- Allow the bread to cool for 10-15 minutes in the loaf pan, and then remove it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze.
- Drizzle the glaze over top of the cooled bread.
Nutrition Facts : Calories 264 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 303 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BETSY'S LEMON-CRANBERRY BREAD
Found in a TOH magazine and clipped out to try! Boy was I ever glad I did. A lemony loaf of bread with the extra zip of dried cranberries. I've made this as a regular sized loaf and also in mini loaf sizes for gifts. I have also used walnuts and almonds in this bread and actually prefer the almonds - but use whatever nut you love. The addition of the lemon glaze just takes this bread over the top. *** Edited 11/19/09 - This recipe makes TWO 9x5x3" pans instead of one. Sorry for my error! If you want just one loaf just halve the recipe and it will work perfectly! ***
Provided by HokiesMom
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream the butter, sugar, lemon juice & peel.
- Add the eggs, one at a time, beating well after each addition.
- Combine the flour, baking powder and salt in a separate bowl; then add to creamed mixture alternately with milk.
- Stir in cranberries and nuts.
- Divide batter between TWO greased 9x5x3" bread pans or six greased 5.75x3x2" mini loaf pans.
- Bake at 350F for 1 hour (9x5x3") or 40-45 minutes (5.75x3x2") or until pick inserted in center comes out clean.
- Cool for 10 minutes before removing from pans to wire rack.
- With a toothpick or skewer, poke 12 holes into each loaf.
- Cool bread completely.
- Combine sugar and lemon juice for the glaze and combine until the sugar is dissolved completely. Spoon glaze over loaf. Cool completely before serving.
Nutrition Facts : Calories 208.7, Fat 9.4, SaturatedFat 3.9, Cholesterol 45.1, Sodium 237.8, Carbohydrate 28.4, Fiber 1.2, Sugar 14.9, Protein 3.9
CRANBERRY-LEMON TEA BREAD
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
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
CRANBERRY LEMON BREAD
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
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.
CRANBERRY BLUEBERRY BREAD FOR THE BREAD MACHINE
I found this recipe in Betty Crocker's Best Bread Machine Cookbook. This is a recipe for a 2 pound loaf. I have used the cherries in it before and it too was good.
Provided by Ds Darling
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- Following the manufacturers directions for your bread machine, add all the ingredients to the bread pan except the cranberries and blueberries.
- Set the machine for either the Sweet or Basic/White bread cycle.
- Select either a Light or Medium crust.
- Add the cranberries and blueberries during the last 5 to 10 minutes of the kneading cycle or at the raisin/nut signal.
- *Note: Do not use the delay cycle for this bread recipe.
Nutrition Facts : Calories 144.9, Fat 1.8, SaturatedFat 0.3, Sodium 236.1, Carbohydrate 28.7, Fiber 1.1, Sugar 4.5, Protein 3.5
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- Prepare the loaf pan– In order to ensure the loaf pops out of the pan easily, we start by greasing and flouring the pan. see note 6 for specific directions.
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