Quick breads are a holiday staple


It doesn’t get more festive than this glazed lemon cranberry bread topped with slivered almonds.

Serve lemon cranberry bread as a special Christmas breakfast or add it to the dessert table. It’s wonderful matched with coffee or tea.

Double or triple the recipe and bake up loaves for friends and family. Wrap in plastic wrap or parchment paper and tie with a ribbon for an enticing homemade present.

This quick bread really is quick to whip up! It takes just over an hour to make, including bake time. Get the kids involved for an easy holiday baking activity.

Lemon Cranberry Bread with Almonds

CourseBreakfast, Desserts

CuisineKid-Friendly, Vegetarian

Prep Time15 minutes

Cook Time55 minutes



1 1/2cups

fresh cranberries

1 2/3 cups

all-purpose flour


unsalted buttersoftened


vanilla extract





1 1/2tsp

baking powder






lemon zest


almond slivers





freshly squeezed lemon juice


Preheat oven to 350 degrees fahrenheit. Spray a 9x5 loaf pan with nonstick baking spray and set aside.

In a small bowl, toss cranberries with 1 tablespoon of flour and set aside.

In a medium bowl, whisk together the remaining flour, baking powder, and salt.

In a large bowl, cream together butter, sugar, and vanilla. Mix on medium-high speed for 1-2 minutes until fluffy. Add eggs and beat an additional minute.

Add half of the flour mixture and mix on low speed until just incorporated.

Add half of the milk and mix on low speed for 20 seconds.

Add remaining flour mixture and mix on low speed until just incorporated.

Add the remaining half of milk and mix on low speed for 20 seconds.

Fold in cranberries and lemon zest.

Pour the batter into the loaf pan and bake for 50-60 minutes, or until a toothpick is inserted and comes out clean.

Once the bread is fully baked, transfer the pan to a cooling rack and let cool for 15 minutes. After 15 minutes, remove the bread from the pan.

While the bread is cooling, make the glaze by combining the sugar and lemon juice in a saucepan and cooking over medium heat. Bring it to a boil and cook for 30 seconds. Remove from heat.

Once the bread is cool, use a pastry brush to evenly apply the glaze on top the of the bread loaf.

Like all recipes, there are a few vital steps to getting things right. Don’t skip flouring your cranberries before adding them to your bread mixture. This step ensures the cranberries will be evenly dispersed in the bread. Otherwise, the cranberries will sink to the bottom of your bread.

Also, be sure to let the bread cool completely before adding the glaze. If you rush this step, the heat from the bread will cause the glaze to run right off. If you’d like, you can use a toothpick to poke a few holes in the top of the bread before glazing it, to allow some of the glaze to penetrate the center of the bread.

We hope this festive bread helps you have an even more festive holiday season! Be sure to let us know how you enjoy it. Share your reviews in the comments below. Tag us in your holiday baking photos on Instagram @theproducemoms.

Here are some other quick bread recipes you might also enjoy:

Zucchini and Chocolate Bread
Avocado, Strawberry, Blueberry Bread
Tomato Quick Bread
Apple Streusel Bread

The post Lemon Cranberry Bread with Almonds appeared first on The Produce Moms.

#HolidayRecipe #Holidays&Celebrations #Cranberries #Lemon #Almonds
HolidayRecipe Holidays Cranberries Lemon Almonds

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