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!
Ingredients
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
Instructions
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Preheat oven to 350° F.
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Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
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In a large bowl, whisk together the flour, salt, and baking powder.
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In a small bowl, combine sugar and lemon zest.
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Whisk sugar mixture into the flour mixture. Set aside.
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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.
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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.
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Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife.
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While the bread is cooling, make the lemon glaze.
Lemon Glaze
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In a small bowl, combine powdered sugar, lemon juice, and zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve.
Recipe Notes
Bread can be stored on the counter wrapped for up to 2-3 days.
Adapted from Two Peas and Their Pod