Recipe by Redsie
Recipe taken on a Hannaford booklet.
Top Review by Sydney Mike
Flash any recipe with lemon AND cranberries in front of me & I'm sure to take a closer look at it! Did more than that with this one, & came out with some VERY NICE TASTING bread treats! Shared two loaves with friends & kept the remaining two ~ Actually there was only 1 left, 'cause I'd eaten one before it had a chance to cool! While preparing the glaze, I did add a generous amount of lemon zest that was chopped fine! Definitely a keeper of a recipe! [Tagged, made & reviewed in Newest Zaar Tag]
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup fresh cranberries or 1 cup frozen and defrosted cranberries, coarsely chopped or 1 cup dried cranberries
- 1 cup sugar
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, at room temperature
- 2 teaspoons finely grated lemon zest
- 2 eggs
- 1⁄2 cup low-fat milk
- 1 teaspoon vanilla extract
- 1⁄3 cup sugar
- 1⁄4 cup fresh lemon juice
Directions See How It's Made
- Preheat oven to 350°F Butter four mini-loaf pans that measure about 5 1/2 by 3 1/2 by 2 inches.
- Sift flour, baking powder and salt into a medium bowl. Set aside.
- In a small bowl, stir together cranberries and 1 tbsp of sugar. Set aside.
- In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest, and remaining 1 cup sugar until smooth and lightened slightly in color, about 1 minute.
- Beat in eggs until smoothly blended, about 1 minute. On low speed, mix in half the flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until it's incorporated. Use a large spoon to sir in cranberries.
- Divide batter evenly among the four pans. Place the pans on a cookie sheet for easy placement and removal from oven. Bake until tops are golden, edges are light brown, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a rack for 10 minutes.
- Prepare the glaze. In a small saucepan over low-medium heat, stir together sugar and lemon juice until sugar dissolves, about 5 minutes. Using a toothpick to poke 5 holes in each of the slightly cooled loaves. Spoon about 3 tbsp of glaze over each loaf. Cool loaves completely in their pans.
- The loaves can be wrapped tightly in platic wrap and stored at room temperature for up to three days or frozen for up to one month.