Betsy's Lemon-Cranberry Bread

“Found in a TOH magazine and clipped out to try! Boy was I ever glad I did. A lemony loaf of bread with the extra zip of dried cranberries. I've made this as a regular sized loaf and also in mini loaf sizes for gifts. I have also used walnuts and almonds in this bread and actually prefer the almonds - but use whatever nut you love. The addition of the lemon glaze just takes this bread over the top. *** Edited 11/19/09 - This recipe makes TWO 9x5x3" pans instead of one. Sorry for my error! If you want just one loaf just halve the recipe and it will work perfectly! ***”
1hr 10mins
2 loaves

Ingredients Nutrition


  1. In a mixing bowl, cream the butter, sugar, lemon juice & peel.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Combine the flour, baking powder and salt in a separate bowl; then add to creamed mixture alternately with milk.
  4. Stir in cranberries and nuts.
  5. Divide batter between TWO greased 9x5x3" bread pans or six greased 5.75x3x2" mini loaf pans.
  6. Bake at 350F for 1 hour (9x5x3") or 40-45 minutes (5.75x3x2") or until pick inserted in center comes out clean.
  7. Cool for 10 minutes before removing from pans to wire rack.
  8. With a toothpick or skewer, poke 12 holes into each loaf.
  9. Cool bread completely.
  10. Combine sugar and lemon juice for the glaze and combine until the sugar is dissolved completely. Spoon glaze over loaf. Cool completely before serving.

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