Glazed Lemon Cranberry Bread Recipe

4.63 from 108 votes

Glazed Lemon Cranberry Bread Recipe

My glazed lemon and cranberry bread is the perfect quick sweet bread recipe for the holidays. It is a citrusy loaf packed with cranberries, moist and topped with sweet tangy lemon glaze. This bread loaf is just perfect for a mid-afternoon snack with a cup of coffee.

Prep Time15

Cook Time55

Total Time1 10

Course: Bread

Cuisine: American

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x5-inch loaf pan
Stand Mixer

Ingredients

For the Bread

1 cup fresh cranberries* 116 grams
1⅔ 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

For the Bread

Preheat oven to 350°F and spray a 9x5-inch loaf pan with nonstick baking spray.
Toss the cranberries with 1 tablespoon of flour and set aside.
1 cup fresh cranberries*, 1⅔ cups all-purpose flour
In a medium bowl, whisk the rest of the flour, baking powder, and salt together.
1½ teaspoons baking powder, ½ teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy and creamy. It takes about 1-2 minutes.
½ cup unsalted butter, 1 cup granulated sugar
Add the eggs and beat an additional 1 minute.
2 large eggs
Add half of the flour mixture into the eggs mixture. Mix on low speed just until incorporated.
Add ¼ cup (half) of the milk and mix on low for 15 seconds.
½ cup milk
Add the remaining flour mixture and mix just until no flour is visible.
Add remaining ¼ cup milk and mix until combined.
Fold in the lemon zest and cranberries.
1 tablespoon grated lemon zest
Pour the batter into the prepared loaf pan and bake at 350°F for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Transfer the bread (in the pan) to a cooling rack and cool 15 minutes. After 15 minutes, remove the loaf from the pan, and set it upright.

For the Lemon Glaze

In a small saucepan set over medium heat, combine the sugar and lemon juice. Bring to a boil and cook 30 seconds. Remove from the heat.
¼ cup granulated sugar, ¼ cup freshly squeezed lemon juice
Carefully pierce the top of the bread with a toothpick and use a pastry brush to evenly apply the warm lemon glaze over the top.

Notes

*Use fresh cranberries. Frozen cranberries will release water content and won't result in perfect baked loaf.

Nutrition