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Lemon Cranberry Bread

This lemon cranberry bread is a bright, citrusy quick bread, chock full of tart, tangy dried cranberries, and finished off with a lemon-cream cheese icing. It's a tasty treat perfect for any occasion.

CategoryBread

Total Time30 min

DifficultyAdvanced

Yields7-8

CuisineAmerican

Lemon Cranberry Bread

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 1 cup white sugar
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 extra large eggs
  • 2 tablespoons fresh lemon zest (from about 3 medium lemons)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour, plus extra for coating cranberries
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sweetened dried cranberries
  • Icing: 1 ounce full fat cream cheese, softened
  • 1 cup confectioners sugar
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons milk, or as needed
  • 1 pinch salt

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously butter an 8-1/2x4-1/2-inch loaf pan, and line the bottom with parchment paper.

  2. For bread, whisk together sugar, buttermilk, oil, eggs, lemon zest, lemon juice, salt, and vanilla in a large bowl until thoroughly combined. Add in 2 cups flour, baking powder, and baking soda and mix until incorporated.

  3. Toss cranberries with about 1 1/2 teaspoons flour in a small bowl until coated. Fold cranberries into batter. Pour batter into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out with just a few moist crumbs, 50 to 60 minutes. Cool bread in the pan for 20 minutes, then remove to a wire rack to cool completely.

  5. For icing, beat cream cheese, confectioner’s sugar, lemon juice, milk, and pinch of salt together in a bowl with an electric mixer until fully smooth and combined. Add more milk if needed for thinner icing, 1/2 teaspoon at a time. Spread glaze evenly over the top of cooled loaf.

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