LEMON CRANBERRY BREAD
This lemon cranberry bread is quick and easy to make. It's filled with tart cranberries in a sweet, lemon flavoured bread with a lemon glaze.
Provided by Bake.Eat.Repeat.
Categories Breads
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.
- In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, whisk together the remaining 1/2 cup sugar, eggs, and melted butter until well combined.
- Add the milk and vanilla and whisk until combined.
- Add this mixture to the flour mixture and stir until just combined.
- Fold in the cranberries.
- Scoop the batter into the prepared loaf pan, smoothing the top.
- Bake 45-55 minutes, or until a toothpick inserted in the centre of the loaf comes out clean.
- Allow the bread to cool for 10-15 minutes in the loaf pan, and then remove it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze.
- Drizzle the glaze over top of the cooled bread.
Nutrition Facts : Calories 264 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 303 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GLAZED CRANBERRY LEMON LOAF
This delicious cranberry quick bread combines tart cranberries with lovely lemon. Lightly sweet and moist loaf, with a tangy lemon glaze.
Provided by Jennifer
Categories Snack
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 325F (regular bake/not fan assisted). Grease an 8x4 or 4x10 loaf pan and line the bottom and long sides with a sheet of parchment paper that extends over the sides by an inch or so (for easy removal). Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside about 2 tsp of flour to dust the cranberries later.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium-low speed, until lightened in colour, about 1-2 minutes. Mix in the lemon zest.
- Add the eggs, one at a time, mixing well after each addition and scraping down the bowl as needed.
- Add the flour mixture, alternately with the milk, mixing until well combined.
- Toss the cranberries with the reserved 2 tsp of flour, then gently fold the cranberries into the batter. Pour the batter into the prepared loaf pan. Smooth top of batter.
- Bake in a preheated 325F for 50-60 minutes, or until lightly golden in colour and a tester comes out clean. (mine took 55 min in light coloured 4x10 loaf pan.
- Remove from oven and allow to cool in pan for 5 minutes, before lifting onto a wire rack using the parchment paper (allow to cool 10 minutes if not using parchment). Peel off parchment and allow to cool completely before drizzling the glaze over-top.
- To prepare the glaze, combine the icing sugar and lemon juice, adding enough lemon juice until you have a glaze that is just thin enough to pour off a spoon. Drizzle over cooled cake, then let stand 20-30 minutes to allow the glaze to set before slicing.
Nutrition Facts : Calories 213 kcal, Carbohydrate 36 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 47 mg, Sodium 115 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 3 g, ServingSize 1 serving
GLAZED LEMON-CRANBERRY MINI TEA BREADS
Make and share this Glazed Lemon-Cranberry Mini Tea Breads recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 55m
Yield 4 mini-loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Butter four mini-loaf pans that measure about 5 1/2 by 3 1/2 by 2 inches.
- Sift flour, baking powder and salt into a medium bowl. Set aside.
- In a small bowl, stir together cranberries and 1 tbsp of sugar. Set aside.
- In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest, and remaining 1 cup sugar until smooth and lightened slightly in color, about 1 minute.
- Beat in eggs until smoothly blended, about 1 minute. On low speed, mix in half the flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until it's incorporated. Use a large spoon to sir in cranberries.
- Divide batter evenly among the four pans. Place the pans on a cookie sheet for easy placement and removal from oven. Bake until tops are golden, edges are light brown, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a rack for 10 minutes.
- Prepare the glaze. In a small saucepan over low-medium heat, stir together sugar and lemon juice until sugar dissolves, about 5 minutes. Using a toothpick to poke 5 holes in each of the slightly cooled loaves. Spoon about 3 tbsp of glaze over each loaf. Cool loaves completely in their pans.
- The loaves can be wrapped tightly in platic wrap and stored at room temperature for up to three days or frozen for up to one month.
Nutrition Facts : Calories 661.9, Fat 20.6, SaturatedFat 12, Cholesterol 153.1, Sodium 288.6, Carbohydrate 112.1, Fiber 2.5, Sugar 73.2, Protein 9.4
GLAZED CRANBERRY SWIRL LOAF
This is one of my favorite recipes to serve during the holidays. Without the filling, it makes a nice soft, chewy bread for any regular day! -Chris Carattini, Chadron, Nebraska
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 17
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add the egg. Beat on medium speed for 2 minutes. Add 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, combine filling ingredients. , Punch dough down. Divide in half. Roll each portion into a 12x9-in. rectangle. Spread filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Twist the 2 rolls together; pinch ends to seal. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 95mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY LEMON BREAD
Laced with lemon flavor and studded with tangy cranberries, this quick bread is an old family favorite.
Provided by Taste of Home
Time 55m
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and lemon extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Fold in cranberries and poppy seeds if desired., Pour into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 206mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
GLAZED LEMON-BLUEBERRY LOAF
With a name like Glazed Lemon-Blueberry Loaf, you know you're in for a treat. Tangy and sweet, thanks to the fresh blueberries and lemon juice, the secret to this recipe is stirring sour cream (or plain yogurt) into the batter for an ultra-moist crumb! And because this is lemon-blueberry bread, we couldn't resist upping the flavor with a lemon-extract and powdered sugar glaze on top-don't skip it, really! True lemon lovers might want to add an garnish of fresh zest for an extra pop of citrus.
Provided by By Arlene Cummings
Categories Side Dish
Time 3h15m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
- In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
- Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
- In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.
Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 29 g, TransFat 0 g
BETSY'S LEMON-CRANBERRY BREAD
Found in a TOH magazine and clipped out to try! Boy was I ever glad I did. A lemony loaf of bread with the extra zip of dried cranberries. I've made this as a regular sized loaf and also in mini loaf sizes for gifts. I have also used walnuts and almonds in this bread and actually prefer the almonds - but use whatever nut you love. The addition of the lemon glaze just takes this bread over the top. *** Edited 11/19/09 - This recipe makes TWO 9x5x3" pans instead of one. Sorry for my error! If you want just one loaf just halve the recipe and it will work perfectly! ***
Provided by HokiesMom
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream the butter, sugar, lemon juice & peel.
- Add the eggs, one at a time, beating well after each addition.
- Combine the flour, baking powder and salt in a separate bowl; then add to creamed mixture alternately with milk.
- Stir in cranberries and nuts.
- Divide batter between TWO greased 9x5x3" bread pans or six greased 5.75x3x2" mini loaf pans.
- Bake at 350F for 1 hour (9x5x3") or 40-45 minutes (5.75x3x2") or until pick inserted in center comes out clean.
- Cool for 10 minutes before removing from pans to wire rack.
- With a toothpick or skewer, poke 12 holes into each loaf.
- Cool bread completely.
- Combine sugar and lemon juice for the glaze and combine until the sugar is dissolved completely. Spoon glaze over loaf. Cool completely before serving.
Nutrition Facts : Calories 208.7, Fat 9.4, SaturatedFat 3.9, Cholesterol 45.1, Sodium 237.8, Carbohydrate 28.4, Fiber 1.2, Sugar 14.9, Protein 3.9
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