Best 5 Lemon Cranberry Mini Loaves Recipes

LEMON CRANBERRY BREAD

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.

GLAZED LEMON-CRANBERRY MINI TEA BREADS

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.

MINI APPLE-CRANBERRY LOAVES

Steps:

• Shred 2 apples (about 1 cup); squeeze dry. Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add 1 cup dried cranberries. In another bowl, whisk 2 eggs, 1/2 cup each vegetable oil and sour cream, and 1 teaspoon vanilla; stir in the shredded apples. Fold the wet ingredients into the dry ingredients until just combined, then divide the batter among 3 buttered mini loaf pans (about 6 by 3 inches each). Bake at 350 degrees F until a toothpick inserted into the centers comes out clean, 35 to 40 minutes. Let cool on a rack.

CRANBERRY BREAD

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.

BETSY'S LEMON-CRANBERRY BREAD

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.