Lemon Cranberry Bread Recipes

LEMON CRANBERRY BREAD

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.

CRANBERRY-LEMON TEA BREAD

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.

BETSY'S LEMON-CRANBERRY BREAD

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.

CRANBERRY LEMON BREAD

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 SHORTBREAD

Steps:

• Preheat oven to 300°F Line a 13x9 metal pan with foil, letting foil extend past edges (for ease of removal later).
• Grate 2 tablespoons plus 1/2 teaspoon peel from lemons. Then squeeze 2 tablespoons plus 1 teaspoon juice. NOTE: Both the peel and juice will be divided between the shortbread and the glaze.
• In food processor with knife blade attached, blend butter, granulated sugar, 1/2 cup confectioners' sugar, 2 tablespoons lemon peel, and 1 tablespoon lemon juice until creamy. (Reserve remaining lemon peel and juice for glaze). Add flour and pulse until dough begins to come together. Add cranberries and pulse until evenly mixed into dough (it's OK if all the cranberries aren't chopped). Press dough evenly into prepared pan with fingertips.
• Bake 35-40 minutes or until top is pale golden and edges are very slightly browned. Cool in pan on wire rack.
• When shortbread is cool, in small bowl, stir remaining 1 cup confectioners' sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel until smooth, adding a little remaining juice if necessary to make a good spreading consistency. Spread glaze over shortbread. Let stand until it sets, about 30 minutes.
• Using foil, transfer shortbread to cutting board. Cut lengthwise into 3 strips, then make diagonal cuts to cut each strip into 12 triangles.
• Before serving, sprinkle with lemon-peel curls if desired.
• Store shortbread in tightly covered container, with waxed paper between layers, at room temperature up to 4 days, or in freezer up to 3 months.

LEMON CRANBERRY BREAD

Steps:

• Grate the peel from two medium size lemons (preferably organic), then squeeze them, removing the seeds from the juice.
• Place all ingredients, except the cranberries and lemon peel, in bread machine in the order suggested by the manufacturer. Process on Dough setting, or knead together by hand. Add the cranberries and lemon peel shortly before the kneading is complete. This is a little tricky - too
• early and the cranberries will be beaten to shreds, too late and they won't be mixed in well. Allow the dough to rise for about an hour, until doubled in size.
• Place dough onto a lightly floured board and punch down. Lightly grease a 8 1/2 x 4 1/2 " loaf pan with butter. Without overworking the dough, place it in the loaf pan and push down until it's evenly distributed all the way into the corners.
• Cover with a floured towel, and let rise in a warm place for 45 minutes or until double in bulk.
• Bake for 20 to 25 minutes or until the loaf is golden brown and you get a hollow sound when tapping the bottom. Place on a wire rack and allow to cool for 10 minutes before slicing.

LEMON-CRANBERRY QUICK BREAD

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.

LEMON CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.