Besides incredibly flavorful, this recipe is also very easy to make. You don’t have to be an experienced baker to make a bread that will immediately wow the crowds!
I love the fact that you leave the cranberries whole when adding them into the batter. They look like little red explosions of flavor, when the bread is done baking. My husband doesn’t like ginger very much so I only used a little, and I still thought this cranberry lemon bread turned out amazing. Feel free to add as little or as much as you’d like!
1¾ cups Gold Medal all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
8 tbsp (1 stick) Land O Lakes unsalted butter, softened
Note: If you don’t have unsalted butter, do not add the ½ teaspoon salt listed above and just use regular salted butter
1⅓ cups granulated sugar
1 Tablespoon grated lemon zest
3 large Eggland’s eggs
¼ cup plus 1 Tablespoon McArthur milk, any fat content (I used whole milk)
1 cup fresh or frozen cranberries, picked over
¼ cup finely chopped crystallized ginger
¾ cup powdered (confectioner’s) sugar
5 teaspoons fresh lemon juice
1 teaspoon grated lemon zest
Note: If glaze is too thin, add more powdered sugar until desired pouring thickness is reached
For the bread, preheat oven to 325 degrees F. Grease one regular loaf pan (8½- by 4½-inch), or four mini (6- by 3-inch) with butter or cooking spray.
In a medium bowl, whisk together flour, baking powder and salt, Set aside.
In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on medium speed, beat together butter, sugar and lemon zest until light and fluffy, 4 to 5 minutes.
Add eggs, one at a time, beating to combine after each addition.
Turn the mixer to low and gradually add the flour mixture and milk. Beat until just combined.
Take care not to over beat or the bread will be tough.
Remove the bowl from the mixer and, using a rubber spatula. Stir in the cranberries and chopped crystallized ginger.
Pour the batter into prepared pan(s) and level with a spatula.
Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 50 to 60 minutes for regular sized pan, 25-28 minutes for mini pans. Let the bread sit in the pan for 10 minutes.
Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack for 1 hour, then glaze.
For the glaze: In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined. Drizzle over cooled quick bread.
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Quick tip: If you’d like to freeze the bread, do not add glaze.
Big thanks to Good Dinner Mom for this delicious recipe!