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Lemon Cranberry Bread with Buttermilk Glaze


Lemon Cranberry Bread with Buttermilk Glaze








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


For the Bread:

2 cups all-purpose flour

1 teaspoon baking powder


1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs


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


2 tablespoons buttermilk

1/2 teaspoon vanilla extract


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.


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.


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.


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