Lemon Cranberry Mini Loaves Recipes

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LEMON-CRANBERRY MINI LOAVES

I concocted this colorful bread for a Christmas tea buffet. The lemony loaves received so many compliments that I now often give this bread, as well as the recipe and a tea mix, to my friends as Christmas gifts.

Provided by Taste of Home

Time 1h

Yield 4 loaves (6 slices each).

Number Of Ingredients 14



Lemon-Cranberry Mini Loaves image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. For glaze, whisk sugar and lemon juice until sugar is dissolved. Immediately spoon over bread. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 260 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 301mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

1 cup butter, softened
1-1/2 cups sugar
4 large eggs
3 tablespoons lemon juice
2 tablespoons grated lemon zest
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup 2% milk
2 cups dried cranberries
1 cup chopped walnuts
GLAZE:
1/4 cup sugar
1/4 cup lemon juice

LEMON-CRANBERRY MINI LOAVES

I concocted this colorful bread for a Christmas tea buffet. The lemony loaves received so many compliments that I now often give this bread, as well as the recipe and a tea mix, to my friends as Christmas gifts.

Provided by Allrecipes Member

Time 1h

Yield 20

Number Of Ingredients 13



Lemon-Cranberry Mini Loaves image

Steps:

  • In a mixing bowl, cream the butter, sugar, lemon juice and peel. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in cranberries and walnuts. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. With a toothpick or skewer, poke 12 holes in each loaf. For glaze, combine sugar and lemon juice until sugar is dissolved. Spoon over loaves. Cool completely before slicing.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 43.8 g, Cholesterol 54.4 mg, Fat 11.4 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 4.7 g, Sodium 306.5 mg, Sugar 26.3 g

⅔ cup butter or margarine, softened
1 ½ cups sugar
3 tablespoons lemon juice
2 tablespoons grated lemon peel
4 large eggs eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup milk
2 cups dried cranberries
1 cup chopped walnuts
¼ cup sugar
¼ cup lemon juice

GLAZED LEMON-CRANBERRY MINI TEA BREADS

Make and share this Glazed Lemon-Cranberry Mini Tea Breads recipe from Food.com.

Provided by Redsie

Categories     Quick Breads

Time 55m

Yield 4 mini-loaves

Number Of Ingredients 13



Glazed Lemon-Cranberry Mini Tea Breads image

Steps:

  • Preheat oven to 350°F Butter four mini-loaf pans that measure about 5 1/2 by 3 1/2 by 2 inches.
  • Sift flour, baking powder and salt into a medium bowl. Set aside.
  • In a small bowl, stir together cranberries and 1 tbsp of sugar. Set aside.
  • In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest, and remaining 1 cup sugar until smooth and lightened slightly in color, about 1 minute.
  • Beat in eggs until smoothly blended, about 1 minute. On low speed, mix in half the flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until it's incorporated. Use a large spoon to sir in cranberries.
  • Divide batter evenly among the four pans. Place the pans on a cookie sheet for easy placement and removal from oven. Bake until tops are golden, edges are light brown, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a rack for 10 minutes.
  • Prepare the glaze. In a small saucepan over low-medium heat, stir together sugar and lemon juice until sugar dissolves, about 5 minutes. Using a toothpick to poke 5 holes in each of the slightly cooled loaves. Spoon about 3 tbsp of glaze over each loaf. Cool loaves completely in their pans.
  • The loaves can be wrapped tightly in platic wrap and stored at room temperature for up to three days or frozen for up to one month.

Nutrition Facts : Calories 661.9, Fat 20.6, SaturatedFat 12, Cholesterol 153.1, Sodium 288.6, Carbohydrate 112.1, Fiber 2.5, Sugar 73.2, Protein 9.4

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup frozen and defrosted cranberries, coarsely chopped or 1 cup dried cranberries
1 cup sugar
1 tablespoon sugar
6 tablespoons unsalted butter, at room temperature
2 teaspoons finely grated lemon zest
2 eggs
1/2 cup low-fat milk
1 teaspoon vanilla extract
1/3 cup sugar
1/4 cup fresh lemon juice

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Top Asked Questions

How to bake cranberry and Walnut loaves?
Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
What is the best way to make lemon cranberry Loaf?
Be sure you use fresh cranberries and Duncan Hines Lemon Cake Mix to get the full impact of this delightfully tart Lemon Cranberry Loaf. Preheat oven to 350 ºF. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans. Stir together cranberries, walnuts and granulated sugar in large bowl; set aside. Combine cake mix, milk and cream cheese in large bowl.
How do you make Cranberry Cranberry bread?
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into four greased 5-3/4x3x2-in. loaf pans.
How do you make Lemony loaves?
The lemony loaves received so many compliments that I now often give this bread, as well as the recipe and a tea mix, to my friends as Christmas gifts. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest.

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