There’s something deeply satisfying about a slice of quick bread that balances bright, citrusy zest with the bold, tart pop of cranberries. This Lemon Cranberry Bread is exactly that—a moist, tender loaf that feels both festive and familiar. The vibrant flavor of fresh lemon zest and juice permeates every bite, while sweet-tart cranberries provide bursts of juicy contrast. Topped with a simple yet transformative lemon glaze that soaks into the top crust, this bread walks the perfect line between cake and breakfast treat.
It’s wonderfully simple to make, requiring just one bowl and basic ingredients, yet the result looks and tastes like it came from a cherished family recipe box. Whether you’re serving it for a holiday brunch, packaging it as a heartfelt homemade gift, or enjoying a quiet slice with afternoon tea, this loaf is a celebration of winter’s best flavors.
The Secret to a Moist, Flavor-Packed Loaf
The exceptional texture and flavor of this bread come from a few careful techniques.
First, using both lemon zest and juice is non-negotiable. The zest contains potent citrus oils that provide the true, bright lemon essence, while the juice adds a subtle tang that balances the sweetness. Combining the sugar with the zest first—a process called “muddling”—helps release those oils, ensuring the flavor infuses the entire batter.
Second, the choice of fat matters. Using a combination of oil and Greek yogurt (or sour cream) guarantees a supremely moist crumb that stays tender for days, unlike loaves made with butter alone which can dry out.
Finally, the cranberry preparation is key. Tossing fresh or frozen cranberries in a little flour before folding them in prevents them from sinking to the bottom during baking, ensuring every slice is perfectly studded with fruit.
This thoughtful approach to ingredient prep turns a simple quick bread into something truly memorable.
Ingredients
For the Bread:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- Zest of 2 large lemons
- ⅔ cup (160ml) plain Greek yogurt or sour cream, at room temperature
- 3 large eggs, at room temperature
- ½ cup (120ml) neutral oil (like vegetable or avocado)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups (150g) fresh or frozen cranberries (do not thaw), halved or roughly chopped
- 1 tablespoon flour (for tossing cranberries)
For the Lemon Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra punch)
Instructions
1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper. In a small bowl, toss the halved cranberries with 1 tablespoon of flour until coated; set aside.
2. Muddle Lemon Zest & Sugar: In a large mixing bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar for about a minute until fragrant and the sugar looks slightly damp and yellow.
3. Mix Wet Ingredients: To the same bowl, add the Greek yogurt, eggs, oil, fresh lemon juice, and vanilla extract. Whisk vigorously until the mixture is completely smooth and well combined.
4. Add Dry Ingredients: Sift the flour, baking powder, baking soda, and salt directly into the wet ingredients. Gently fold with a spatula until *just* combined and no dry streaks remain. Be careful not to overmix.
5. Fold in Cranberries: Add the flour-tossed cranberries to the batter. Fold gently just until they are evenly distributed throughout.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes of baking.
7. Cool & Glaze: Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. For the glaze, whisk powdered sugar and 2 tablespoons of lemon juice until smooth. Add more juice if needed for a thick but pourable consistency. Drizzle glaze over the completely cooled loaf. Let set for 20 minutes before slicing.
8. Serve & Store: Store the glazed loaf, covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Pro-Tips for a Perfect Lemon Cranberry Loaf
- Room Temperature is Crucial: Using room-temperature eggs and yogurt ensures they emulsify properly with the oil, creating a smooth, stable batter that bakes evenly.
- Don’t Overmix: Overmixing the batter after adding the flour develops gluten, leading to a tough, dense bread. Fold just until combined.
- Test for Doneness: Oven temperatures vary. Start checking at 55 minutes. The loaf is done when it’s golden, pulls away slightly from the pan’s edges, and a toothpick test is clean.
- Cool Completely for Glaze: If the bread is even slightly warm, the glaze will melt and disappear into the crust. Patience yields that beautiful, crackly white drizzle.
- Customize It: Add ½ cup of chopped white chocolate or toasted pecans to the batter. For an orange variation, substitute orange zest and juice for the lemon.
This Lemon Cranberry Bread is a timeless recipe that’s as joyful to make as it is to share.