5 Reviews

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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waynejohn1234 June 09, 2012

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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Nikoma June 17, 2010

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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Roxygirl in Colorado March 18, 2008

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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wlauter December 23, 2007

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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*Pixie* July 21, 2005
Cranberry Lemon Bread