Lemon Cranberry Quick Bread
Brighten your day with this zesty and sweet Lemon Cranberry Quick Bread! Bursting with the tangy flavors of fresh lemon juice and zest, and studded with juicy cranberries, this moist loaf strikes the perfect balance between tartness and sweetness. Made with simple pantry staples and a luscious lemon glaze that adds a delightful touch of sophistication, this quick bread is easy to whip up in just 15 minutes of prep time. Ideal for breakfast, brunch, or afternoon tea, this one-bowl recipe delivers bakery-worthy results in the comfort of your kitchen. Whether you're craving a light treat or need a show-stopping addition to your holiday table, this effortlessly delicious Lemon Cranberry Quick Bread is sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.3 cups unsalted butter, melted
- 0.75 cups buttermilk
- 3 tablespoons fresh lemon juice
- 1 tablespoons lemon zest
- 2 large eggs
- 1 cups fresh or frozen cranberries
- 0.5 cups powdered sugar (for glaze)
- 1.5 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the melted butter, buttermilk, fresh lemon juice, lemon zest, and eggs. Beat until smooth and well-incorporated.
Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the bread tender.
Gently fold in the cranberries, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and fresh lemon juice until smooth.
Once the bread has cooled completely, drizzle the glaze over the top and allow it to set before slicing and serving.
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 491.1 g | 179% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 280.6 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 351 mg | 27% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
