Cranberry Lemon Bread
A moist and flavorful cranberry lemon bread bursting with tart cranberries and bright lemon zest, perfect for breakfast, brunch, or a delightful afternoon treat with a citrusy twist.
Ingredients
- 2 cups all-purpose flour ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon double-acting baking powder ⓘ
- 1/4 cup vegetable shortening, softened ⓘ
- 1 1/4 cups sugar ⓘ
- 2 large eggs, beaten lightly ⓘ
- 1/2 cup buttermilk ⓘ
- 1/2 teaspoon vanilla ⓘ
- 1 tablespoon freshly grated lemon rind
- 1 cup fresh or unthawed frozen cranberries ⓘ
Instructions
- In a bowl, combine well the flour, salt, baking soda, and baking powder.
- In a large bowl, stir together the shortening and sugar; add the eggs and combine the mixture well.
- Stir in the buttermilk, vanilla, and lemon rind, combining the mixture well.
- Add the flour mixture and stir the batter until it is just combined.
- Gently stir in the cranberries.
- Pour batter into a buttered loaf pan.
- Bake in a 350°F oven for 50 to 60 minutes or until a skewer comes out clean.
- Cool on a pan on a rack for 10 minutes.
- May be wrapped tightly in foil and frozen.
Tips & Substitutions
For a lighter texture, ensure not to over-mix the batter after adding the flour. If you don't have buttermilk, you can substitute with milk mixed with a teaspoon of vinegar or lemon juice. You can also replace cranberries with blueberries or chopped apples for a different flavor. This bread can be easily adapted for various occasions, just like Grandma Miller's Potato Salad.
Serving Suggestions
Cranberry Lemon Bread is delightful on its own but pairs beautifully with a spread of cream cheese or butter. It makes for a great breakfast alongside coffee or tea. You can also serve it as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream. This recipe is a perfect addition to your brunch table, alongside favorites like Cheddar Spread.
Storage & Reheating
Once cooled, wrap the bread tightly in foil or plastic wrap and store it at room temperature for up to three days. For longer storage, you can freeze it for up to three months. To reheat, simply thaw in the refrigerator overnight and warm in a 350°F oven for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Lemon Bread contains roughly 328 calories, with 6g protein, 67g carbohydrates, and 5g fat. It is a good source of calcium (15% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1724mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried cranberries instead of fresh?
Yes, you can substitute dried cranberries for fresh ones. However, you may want to reduce the sugar slightly, as dried cranberries tend to be sweeter. Soak them in warm water for about 10 minutes to help them plump up before adding them to the batter.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a bit more buttermilk, one tablespoon at a time, until it reaches your desired consistency. Keep in mind that the batter should be thick but pourable. Adjusting the liquid can help achieve the perfect texture for your bread.
How can I tell when the bread is done baking?
To check if the bread is done, insert a skewer or toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is finished. If you see wet batter, it needs more time. Be careful not to overbake, as it can dry out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).