Best 7 Cranberry Lemon Tea Bread Recipes

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Indulge in the tantalizing aroma of freshly baked Cranberry Lemon Tea Bread, a delectable treat that harmonizes the tartness of cranberries with the refreshing zest of lemon. This classic quick bread is moist, tender, and bursting with vibrant flavors. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for both novice and experienced bakers. Discover the perfect balance of sweet and tangy in every bite, making it an ideal accompaniment to your morning coffee or afternoon tea. Whether you're looking for a delightful breakfast treat, a delightful snack, or a charming gift for loved ones, this Cranberry Lemon Tea Bread will surely captivate your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY TEA BREAD



Cranberry Tea Bread image

Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h10m

Number Of Ingredients 12

1/4 cup canola oil, plus more for pan
1 cup rolled oats
1 cup all-purpose flour (spooned and leveled), plus more for pan
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cardamom
3/4 cup plain low-fat yogurt
2 large eggs
1 cup cranberries, fresh or frozen (not thawed)
1/4 cup crystallized ginger, coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Lightly oil and flour an 8 1/2-by-4 1/2-inch loaf pan. Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.
  • In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.
  • Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.

Nutrition Facts : Calories 276 g, Fat 10 g, Fiber 2 g, Protein 6 g

LEMON-CRANBERRY MINI LOAVES



Lemon-Cranberry Mini Loaves image

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

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

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.

LEMON CRANBERRY BREAD



Lemon Cranberry Bread image

This lemon cranberry bread is quick and easy to make. It's filled with tart cranberries in a sweet, lemon flavoured bread with a lemon glaze.

Provided by Bake.Eat.Repeat.

Categories     Breads

Time 1h10m

Number Of Ingredients 12

1 cup Fresh Cranberries, halved if large
1 tablespoon Lemon Zest, from about 1 lemon
1/2 cup Granulated Sugar, plus 1 tablespoon
2 1/2 cups All-Purpose Flour
2 1/2 teaspoons Baking Powder
1 teaspoon Salt
2 large Eggs
1/2 cup Unsalted Butter, melted and cooled
1 cup Milk
1 1/2 teaspoons Pure Vanilla Extract
1 cup Powdered Sugar
2 tablespoons Lemon Juice, from about 1 lemon

Steps:

  • Preheat the oven to 350°F. Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.
  • In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • In another bowl, whisk together the remaining 1/2 cup sugar, eggs, and melted butter until well combined.
  • Add the milk and vanilla and whisk until combined.
  • Add this mixture to the flour mixture and stir until just combined.
  • Fold in the cranberries.
  • Scoop the batter into the prepared loaf pan, smoothing the top.
  • Bake 45-55 minutes, or until a toothpick inserted in the centre of the loaf comes out clean.
  • Allow the bread to cool for 10-15 minutes in the loaf pan, and then remove it to a wire rack to cool completely.
  • In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze.
  • Drizzle the glaze over top of the cooled bread.

Nutrition Facts : Calories 264 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 303 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

LEMON BREAD



Lemon Bread image

I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 slices).

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

GLAZED LEMON-CRANBERRY MINI TEA BREADS



Glazed Lemon-Cranberry Mini Tea Breads image

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

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

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

BETSY'S LEMON-CRANBERRY BREAD



Betsy's Lemon-Cranberry Bread image

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! ***

Provided by HokiesMom

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

2/3 cup butter, softened
1 1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons lemon peel, grated
4 eggs (or can use 2 cups egg-substitute)
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup low-fat milk
2 cups dried cranberries
1 cup walnuts, chopped (or almonds)
1/4 cup powdered sugar
1/4 cup lemon juice

Steps:

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

Nutrition Facts : Calories 208.7, Fat 9.4, SaturatedFat 3.9, Cholesterol 45.1, Sodium 237.8, Carbohydrate 28.4, Fiber 1.2, Sugar 14.9, Protein 3.9

CRANBERRY BREAD



Cranberry Bread image

Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h30m

Number Of Ingredients 10

4 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 ounces) cranberries
1 tablespoon turbinado sugar, for topping (optional)

Steps:

  • Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
  • Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 2 g, Protein 5 g

Tips:

  • Use fresh or frozen cranberries for the best flavor. If using frozen cranberries, thaw them before using.
  • Grate the lemon zest finely to release the maximum flavor.
  • Use unsalted butter at room temperature for the best results. This will help the butter cream together with the sugar more easily.
  • Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter, more tender bread.
  • Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
  • Stir in the dry ingredients until just combined. Overmixing will result in a tough bread.
  • Fold in the cranberries and lemon zest. Be gentle to avoid breaking up the cranberries.
  • Pour the batter into a greased and floured loaf pan. Tap the pan on the counter a few times to release any air bubbles.
  • Bake the bread at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Serve the bread warm or at room temperature with butter, cream cheese, or your favorite spread.

Conclusion:

Cranberry lemon tea bread is a delicious and easy-to-make quick bread that is perfect for breakfast, brunch, or a snack. It is moist and flavorful, with a perfect balance of tart and sweet. The cranberries and lemon zest give the bread a bright and cheerful flavor that is sure to please everyone. This bread is also a great way to use up leftover cranberries after the holidays. So next time you are looking for a delicious and festive treat, give cranberry lemon tea bread a try.

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