Lemon Cranberry Bread -

No ratings yet

Lemon Cranberry Bread

Perfect for holiday baking, this lemony cranberry bread is studded with tart, juicy pops of cranberries.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 271kcal

Grease a standard-size loaf pan or 3 mini loaf pans (as shown), and line the bottom with parchment paper. Leave a few inches of paper on each side for easy removal later.
In a large bowl, combine the ½ cup plain full-fat yogurt, 1 cup granulated sugar, and 3 large eggs, stirring and whisking until well blended. Add the 1 ½ cups flour, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt, mixing just to combine. Add the ½ cup oil and stir well to incorporate. Keep stirring until it forms a smooth batter. Fold in the 1 cup fresh or frozen cranberries. Pour and scrape the batter into the prepared pan.
Preheat the oven to 350℉ and rest the batter while the oven heats, then place in the oven and bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
Cool cake on a rack for about 20 minutes; then turn out of the pan to cool completely.

Fresh or frozen cranberries are best! Real (not dried) cranberries give that wonderful juicy pop! And if you use frozen cranberries, there's no need to defrost them first; you can just stir them in frozen.
However, in a pinch, use dried cranberries. If absolutely needed, try 1 cup of chopped dried cranberries for the fresh. Add ⅓ cup chopped walnuts for crunch. This will be a lemony version of my gluten free cranberry walnut bread.
Slice the berries inhalf. If you like, you can cut each cranberry in half so that the cranberry flavor is not quite so pronounced in each bite.
Make a quick glaze. Whisk 1 cup of sifted powdered sugar with 2-3 tablespoons of freshly-squeezed lemon juice to form a drizzly glaze to drip over the top of the loaf.