Lemon Cranberry Loaf

Great cranberry bread recipe with lemon zest

Lemon Cranberry Loaf

Even though both cranberries and lemon are both sour by nature, they go together very well when it comes to baking things like muffins, scones, cakes and more. It’s the sugar that makes it work, that makes all baked goods work 🙂

Lemon Cranberry Loaf

Recipe by Cranby

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  • 1/2 cup butter, melted

  • 1 cup granulated sugar (1/2 cup if adding optional glaze)

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 1/2 cups all-purpose flour

  • 2 1/2 teaspoon baking powder

  • 1 TBSP lemon zest

  • 1 cup milk

  • 1 cup fresh cranberries

  • Optional Glaze

  • 1 cup powdered sugar

  • 2 TBSP fresh lemon juice


  1. Preheat your oven to 350°F (175°C). Spray 9×5 inch loaf pan with non-stick spray.
  2. In a large mixing bowl, mix together all dry ingredients (flour, sugar, baking soda).
  3. Add the eggs, vanilla, zest, melted butter and milk a bit at a time and stir well. Fold in cranberries and stir again.
  4. Pour into loaf pan and bake for 45-55 minutes or until a toothpick comes out clean.
  5. Optional Glaze: whisk together powdered sugar and lemon juice in a small bowl until smooth. Drizzle glaze over loaf once loaf has cooled.
  6. Enjoy ✨


  • As always, replacing the sugars in this recipe with powdered sweetener will make it much healthier. It doesn’t alter the taste much but WILL make a difference to your health long term. Which means you can eat more 🙂
  • If your oven tends to not cook loaves all the way through, try turning the temperature down to 300 and leaving it in a bit longer. This prevents burning the outside but check the loaf often. Everyone’s oven is different.

Lemon Cran Loaf with Glaze

with Glaze

Did you Know?

Fun Facts about Lemon Cranberry Loaves

These loaves used to be called, “quick breads” in the late 18th and early 19th centuries in America. At that time people started using ingredients that made foods rise like baking powder and baking soda, and so that completely changed the way people baked, and what they could bake. Before these ingredients came along, people used yeast, which took a lot longer to make the foods rise which would limit what and how often they would bake.

Lemon cranberry loaves specifically are commonly eaten for breakfast for some reason. The sour taste might make some feel like it’s not a dessert or a snack, which is how people usually eat it.



Here’s to cranberries and baked breads!

Sliced Lemon Cranberry Loaf

Dried Cranberry Powder

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