Ingredients for Betsy's Lemon Cranberry Bread
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (from 1 lemon)
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk (I use low-fat or skim)
- 1 cup dried cranberries
- 1 cup chopped walnuts
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
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How to Make Betsy's Lemon Cranberry Bread
- Preheat oven to 350°F (175°C). Grease and flour two 9x5x3 inch loaf pans.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the lemon zest, cranberries, and nuts.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
- Once the loaves are completely cool, drizzle the glaze over the top.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
59g
Fat
19g
Carbs
9g
