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Cranberry lemon bread loaf with tart red cranberries and lemon zest baked through the golden crumb.

Cranberry Lemon Bread Loaf

Cranberry lemon bread made with fresh or frozen cranberries, lemon juice and zest, butter, eggs, and milk. Ready in 75 minutes, yields 10 servings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Bread
Cuisine: American
Calories: 260
Ingredients Method

Ingredients
  

  • 1/3 cup unsalted butter 76 g, softened
  • 1 cup granulated sugar 200 g
  • 1 tsp vanilla extract
  • 4 tbsp lemon juice
  • 2 tbsp lemon zest grated
  • 2 large eggs
  • 1 1/2 cups all-purpose flour 180 g
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup whole milk
  • 12 oz fresh or frozen cranberries

Method
 

  1. Set oven to 350°F (175°C). Grease and flour an 8x4-inch loaf pan.
  2. Using a stand mixer, beat butter and sugar until pale and airy, about 2–3 minutes. Incorporate vanilla, lemon juice, lemon zest, and eggs; blend until uniform.
  3. In another bowl, whisk flour, salt, and baking powder. With mixer on low, add dry mixture alternately with milk, mixing until just incorporated.
  4. Fold in cranberries by hand until evenly distributed. Transfer batter to the pan and bake for 60 minutes, until a toothpick inserted in the center emerges clean.