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Lemon Cranberry Bread with Buttermilk Glaze
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Introduction
There’s nothing quite like the combination of tart cranberries and zesty lemon in a moist, tender loaf of bread.
This Lemon Cranberry Bread with Buttermilk Glaze is a delightful treat perfect for breakfast, brunch, or an afternoon snack.
The tangy cranberries and refreshing lemon flavor are complemented beautifully by the sweet buttermilk glaze, making each bite a burst of flavor.
Lemon Cranberry Bread with Buttermilk Glaze
Ingredients
For the Bread:
2 cups all-purpose flour
1 teaspoon baking powder
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1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
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Zest of 1 lemon
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups fresh or frozen cranberries
For the Buttermilk Glaze:
1 cup powdered sugar
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2 tablespoons buttermilk
1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Bread
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
Mix until just combined. Gently fold in the cranberries.
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Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 2: Prepare the Buttermilk Glaze
Make the Glaze: In a small bowl, whisk together the powdered sugar, buttermilk, and vanilla extract until smooth.
Glaze the Bread: Once the bread has cooled, drizzle the buttermilk glaze over the top.
Let the glaze set for a few minutes before slicing and serving.
Tips for Perfect Lemon Cranberry Bread
Fresh vs. Frozen Cranberries: Both fresh and frozen cranberries work well in this recipe.
If using frozen cranberries, do not thaw them before adding to the batter to prevent excess moisture.
Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling it up to the 1/2 cup mark with milk. Let it sit for 5 minutes before using.
Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the bread for up to 3 months.
Conclusion
This Lemon Cranberry Bread with Buttermilk Glaze is a perfect balance of sweet and tart flavors, making it an irresistible treat.
Whether you’re enjoying it with a cup of tea in the morning or as a dessert after dinner, this bread is sure to become a favorite in your household.
Keywords
Lemon Cranberry Bread
Buttermilk Glaze
Homemade Bread Recipe
Breakfast Bread
Brunch Recipes
Cranberry Dessert
Lemon Dessert
Quick Bread Recipe
Holiday Baking
Sweet Bread