Cranberry Lemon Bread is what happens when I have extra cranberries lying around and lemons are on sale.
After an overzealous trip to Costco a few months ago, I have a gargantuan bag of dried cranberries hanging out in my pantry. The bag is so humungo that even a cranberry enthusiast would say, “Hey, take it easy with those cranberries.” To correct the errors of my ways—and free up some room in my kitchen—I put a summery twist on a dried fall fruit and made Cranberry Lemon Bread.
The tang of the lemon goes so well with the tart bite of the cranberries. I’m a sucker for anything sweet and fruity, but this bread goes over the top with the addition of sour cream. It makes the bread so, so moist that it practically melts in your mouth.
A quick word on quick breads…
If the thought of making bread sends you into a panic, you should know that this is a quick bread recipe. Unlike when making sourdough, focaccia or any other rising bread, quick breads use no yeast and need no time to proof. Usually, quick breads are lighter than a traditional loaf of bread, but heavier than a cake. They also don’t have the same complex gluten structure (Whoops, forgot to warn you—Pastry Nerd Alert!) that yeast breads do. Biscuits, muffins, and scones all fall under the quick bread umbrella. Although they may not be as fancy as whipping out a batch of challah, the results can be just as delicious.
I’ve been nibbling on this bread in the morning with tea and after dinner for a sweet bite (or three) before bed. I say that to let you know how versatile this Cranberry Lemon Bread is, but also to confess that I can’t stop eating it at all hours of the day.
- 1 cup unsalted butter
- 2 ¼ cups granulated sugar
- 2 Tbsp. lemon juice
- 1 Tbsp. lemon zest
- 4 eggs
- 3 cups flour
- ¼ tsp. salt
- 1 tsp. baking powder
- 8 oz. sour cream
- 1 cup cranberries
- Preheat oven to 350°. Coat two loaf pans with non-stick spray and set aside.
- In a small bowl, combine cranberries with 1 cup water and set aside.
- Combine flour, baking powder, and salt in a medium sized bowl and, you guessed it, set aside.
- Cream butter and sugar together until light and fluffy. Mix in lemon zest and juice until combined.
- Drop in eggs one at a time, mixing well after each addition.
- Add the flour mixture in three parts, alternating with the sour cream. Make sure to start and end with the dry ingredients.
- Drain cranberries of water and stir in to batter, reserving a quarter of the cranberries.
- Split batter between the two prepared pans and sprinkle the tops with the remaining cranberries.
- Bake for about 40-45 minutes or when a toothpick inserted into the center of the loaf comes out clean.