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!
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