Lemon Cranberry Bread Recipe

Cook Time: 50 minutes

Yield: 10 servings

Ingredients

For the bread:

• 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

For the 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

Directions

1. Preheat your oven to 350F (175C). Generously butter an 8-1/2x4-1/2-inch loaf pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the sugar, buttermilk, vegetable oil, eggs, lemon zest, lemon juice, salt, and vanilla extract until well combined.
3. Gradually add the flour, baking powder, and baking soda, mixing until incorporated into the wet ingredients.
4. In a small bowl, toss the cranberries with about 1 1/2 teaspoons of flour to coat them. Gently fold the cranberries into the batter, ensuring they are evenly distributed.
5. Pour the batter into the prepared loaf pan, spreading it out evenly.
6. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
7. Allow the bread to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely.
8. For the icing: In a bowl, beat together the softened cream cheese, confectioners' sugar, lemon juice, milk, and a pinch of salt using an electric mixer. Continue beating until the mixture is smooth and creamy.
9. If the icing is too thick, add more milk, a little at a time, to reach your desired consistency.
10. Spread the glaze evenly over the top of the cooled bread.

Nutrition Facts

Per Serving	Amount	% Daily Value*
Calories	395	-
Total Fat	14g	18%
Saturated Fat	2g	10%
Cholesterol	51mg	17%
Sodium	282mg	12%
Total Carbohydrate	65g	24%
Dietary Fiber	2g	6%
Total Sugars	44g	-
Protein	5g	10%
Vitamin C	3mg	4%
Calcium	60mg	5%
Iron	2mg	8%
Potassium	92mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Lemon Cranberry Bread

Lemon Cranberry Bread is a modern twist on traditional fruit breads, which date back to European baking traditions of the 18th and 19th centuries. Early settlers in North America brought over quick breads made with seasonal fruits and sweeteners, adapting recipes to local ingredients. The combination of tart cranberries and bright lemon zest became popular in the United States during the mid-20th century, especially in New England, where cranberries are abundant and widely harvested in the fall. This bread embodies the harmony of citrus brightness and berry tartness, creating a loaf that is both comforting and refreshing.

Regional Characteristics

Regionally, Lemon Cranberry Bread is most associated with the Northeastern United States, particularly Massachusetts, Wisconsin, and New Jersey, where cranberry farming has a long history. In these areas, bakers often use locally grown cranberries, which are sweetened and dried for year-round use. Lemon, although originally imported, became a staple for enhancing baked goods, providing a fresh citrus flavor that balances the natural tartness of cranberries. Some regional variations include adding orange zest, walnuts, or a cream cheese swirl to enrich the flavor and texture.

Distinction from Similar Breads

Unlike traditional fruit breads, which rely heavily on spices like cinnamon, nutmeg, or cloves, Lemon Cranberry Bread focuses on a citrus-berry contrast. Banana bread or pumpkin bread, for example, emphasizes the fruit or vegetable as the primary flavor and often incorporates brown sugar or molasses. Lemon Cranberry Bread, in contrast, combines a light, moist crumb with a tangy glaze, creating a balance of sweet and tart that is both unique and versatile. Its icing, often a lemon-cream cheese glaze, sets it apart from simpler quick breads.

Serving Occasions

This loaf is typically served at breakfast tables, brunch gatherings, holiday breakfasts, or as an afternoon snack. In North America, it is popular during the Thanksgiving and Christmas seasons, when cranberries are in high demand and citrus flavors are refreshing against heavier holiday dishes. Coffee shops, bakeries, and home kitchens alike feature Lemon Cranberry Bread, often sliced and served warm with a pat of butter or a drizzle of glaze.

Interesting Facts

• Cranberries are one of the few fruits native to North America, and they were historically used by Native Americans for food, medicine, and dye.
• Lemon zest contains aromatic oils that enhance the breads flavor more effectively than juice alone, giving each bite a fragrant, refreshing quality.
• The cream cheese glaze, though optional, originated as a mid-20th-century American innovation to add richness and visual appeal to quick breads.
• Unlike yeast breads, Lemon Cranberry Bread is a quick bread, meaning it relies on baking powder or soda rather than fermentation for rising, making it faster to prepare.
• Some bakers experiment with adding white chocolate chips or toasted almonds to the batter for extra texture and flavor, demonstrating the loafs adaptability.

FAQ about Lemon Cranberry Bread Recipe

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