Lemon Cranberry Quick Bread Recipes

CRANBERRY LEMON BREAD

Cranberry Lemon Bread image

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

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup shortening
1 1/4 cups sugar
2 eggs, lightly beaten
1/2 cup buttermilk
1/2 teaspoon vanilla
1 tablespoon freshly grated fresh lemon rind
1 cup fresh or unthawed frozen cranberries

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 QUICK BREAD

Lemon-Cranberry Quick Bread image

Make and share this Lemon-Cranberry Quick Bread recipe from Food.com.

Provided by anitaschlom

Categories Quick Breads

Time 1h10m

Yield 2 loafs

Number Of Ingredients 12

Ingredients

2 lemons, juice and zest of
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon vanilla
1 1/2 teaspoons lemon extract
1 1/2 cups buttermilk (you can use reg. milk if you don't have buttermilk on hand.)
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 (3 1/2 ounce) box instant lemon pudding mix
2 cups dried cranberries

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.

Nutrition Facts : Calories 1883, Fat 54.9, SaturatedFat 32.1, Cholesterol 340.9, Sodium 2642.3, Carbohydrate 317.2, Fiber 9.6, Sugar 114.9, Protein 32.8

BETSY'S LEMON-CRANBERRY BREAD

Betsy's Lemon-Cranberry Bread image

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

Ingredients

2/3 cup butter, softened
1 1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons lemon peel, grated
4 eggs (or can use 2 cups egg-substitute)
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup low-fat milk
2 cups dried cranberries
1 cup walnuts, chopped (or almonds)
1/4 cup powdered sugar
1/4 cup lemon juice

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

LEMON-CRANBERRY MINI LOAVES

Lemon-Cranberry Mini Loaves image

I concocted this colorful bread for a Christmas tea buffet. The lemony loaves received so many compliments that I now often give this bread, as well as the recipe and a tea mix, to my friends as Christmas gifts.

Provided by Taste of Home

Time 1h

Yield 4 loaves (6 slices each).

Number Of Ingredients 14

Ingredients

1 cup butter, softened
1-1/2 cups sugar
4 large eggs
3 tablespoons lemon juice
2 tablespoons grated lemon zest
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup 2% milk
2 cups dried cranberries
1 cup chopped walnuts
GLAZE:
1/4 cup sugar
1/4 cup lemon juice

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. For glaze, whisk sugar and lemon juice until sugar is dissolved. Immediately spoon over bread. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 260 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 301mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

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