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    You are in: Home / Recipes / Cranberry Lemon Bread Recipe
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    Cranberry Lemon Bread

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 09, 2012

      I can't believe I didn't find this recipe ages ago because it is the best. If you use frozen cranberries it will definitely take longer to bake and it is one of those cranberry bread recipes that I usually wait until I have fresh fruit because it seems, to us, to be of a better texture. Thanks for one of the better recipes I have found - we absolutely love cranberries.

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    • on June 17, 2010

      This recipe was delicious. The outside of the bread is crunchy and sweet, big burst of sweet lemon flavor perfectly offset by the cranberries. Will definitely make this one again! Made exactly as directed + I added 1/2 tsp lemon extract (though I don't think it needed it) The Time however was WAY off for me. I took this out of the oven after 40 minutes, it looked done, tested done. I let it sit the 10 minutes and when I flipped it out of the pan and took the parchment paper off the bottom I saw the whole middle was raw. So I through it back in the oven at 375 for another 20 minutes.

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    • on March 18, 2008

      Made this for my father in law (he loves lemon) for breakfast. The texture came out really nice and it slices great. I did add some chopped walnuts since I love them in cranberry bread. Thanks MaeEast for posting. Roxygirl

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    • on December 23, 2007

      I've made this same recipe (which I believe initially was from a decades old Gourmet magazine) for most Thanksgivings and Christmas time gatherings. I double the recipe and pour the batter into mini loaf pans - about 7 or 8. As the MaeEast said, this freezes well and you can take the loaves out of the freezer in the morning for the day you want to partake in the scrumptious loaves. They make great little gifts as well.

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    • on July 21, 2005

      Really good cranberry bread. I used frozen cranberries and used quite a bit more than one cup because I wanted to use them up. I ended up having to cook it a bit longer because of this, more like 50 minutes. I like extra berries in things with berries so this was good. Also, I subbed lemon extract for the vanilla because I wanted a bit more of a lemon flavour. Thanks for sharing this one, MaeEast, it will be high up on my pick of what to make next time I have cranberries.

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    Nutritional Facts for Cranberry Lemon Bread

    Serving Size: 1 (894 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2579.7
    Calories from Fat 579
    Total Fat 64.4 g
    Saturated Fat 17.0 g
    Cholesterol 376.9 mg
    Sodium 3065.0 mg
    Total Carbohydrate 461.8 g
    Dietary Fiber 12.0 g
    Sugars 260.9 g
    Protein 42.9 g

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