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RECIPES

Lemon Cranberry Bread with Buttermilk Glaze

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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

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