Good golly miss Molly! Christmas is THIS week! Where on earth has the time gone? Wasn’t Thanksgiving just yesterday? Mercy me time is moving way too quickly. I haven’t even had my tree up for all that long (my fault, I know). I’ve been seeing cranberry orange loaves all over the interwebs and I’m over here like… where are my lemon fans? Hellooooo.. Cranberry lemon is where it’s at peeps. A match made in heaven this bread is. So citrus-ee. So soft. So delicious. I had to give it away before I ate the entire thing (and we all know that eating an entire loaf of this sweet bread would not be good for your physique). If you’ve got the ingredients I would highly recommend this loaf for Christmas eve brunch or Christmas breakfast.
Remember how my first time using fresh cranberries was just a few weeks ago when I made my Cranberry Salsa Flatbread Appetizer? Look at me go now – two recipes in one season? I’m on a roll! I kid. I realize that’s not many. However, quality over quantity is my philosophy and these two recipes are some of the best of the best. There’s just something about the tang of a fresh cranberry. I even used dried cranberries recently in my Copycat Panera Turkey, Apple & Cheddar Sandwich recipe (if you haven’t seen it you must check it out). Enough about my recipes – are you all ready for the big day? Decorations up? Presents bought? Wrapped beneath the tree? Christmas movies watched? Christmas songs listened to? I’ve been on over drive with that last one and I never thought I’d say this, but I’m just about ready to be done with the music. If there was more of a variety I wouldn’t feel that way. With there being the same songs heard over and over again I’m just about ready. Whatever the case may be, I hope you’re able to get everything all tidied up soon! You’re running out of time…
Items used in this post:
Lemon Cranberry Bread
This gorgeous Lemon Cranberry Bread is not only a stunner, but perfect for your holiday dessert table. A little bit of tart, a little bit of sweet, and a whole lot of delicious!
For the bread
- 1 1/2 c. whole wheat pastry flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 c. organic granulated sugar
- Zest of 1 large lemon
- 3/4 c. buttermilk
- 1/2 c. organic canola oil
- 2 large eggs slightly beaten
- 1/3 c. fresh lemon juice
- 1/2 tsp. vanilla extract
- 1 c. fresh cranberries
For the lemon glaze
- 1 c. powdered sugar
- 1 1/2 tbsp. fresh lemon juice
- 1 tbsp. lemon zest
Preheat oven to 350° F.
Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
In a large bowl, whisk together the flour, salt, and baking powder.
In a small bowl, combine sugar and lemon zest.
Whisk sugar mixture into the flour mixture. Set aside.
In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice, and vanilla. Slowly add the wet ingredients to the dry ingredients. Stir just until combined, being careful not to over mix. Fold in the cranberries.
Pour batter into prepared loaf pan. Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown, cover with aluminum foil over the top to finish baking.
Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife.
While the bread is cooling, make the lemon glaze.
In a small bowl, combine powdered sugar, lemon juice, and zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve.
Bread can be stored on the counter wrapped for up to 2-3 days.
Adapted from Two Peas and Their Pod