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.
Equipment
- baking dish
- mixing bowl
Ingredients
Bread
- 1 cup cup white sugar
- 3/4 cup cup buttermilk
- 1/2 cup vegetable oil
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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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