Healthy Lemon Cranberry Bread
A soft, moist loaf combining the tang of fresh lemon with the sweetness of cranberries. High in fiber and protein, low in saturated fat, and simple to make, it’s perfect for breakfast, snack time, or meal prep. Quick to prepare, this loaf is deliciously citrusy and naturally sweet.
Equipment
- 2 loaf pans (8x4 inches) or 1 large loaf pan
- Mixing bowls (2)
- Electric Mixer or Whisk
- Measuring Cups and Spoons
- Spatula
- Zester or grater
- Toothpick (for doneness test)
Ingredients
- 2 lemons juice and zest
- ½ cup unsalted butter melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ teaspoons lemon extract
- 1½ cups buttermilk or regular milk
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 3.5 oz box instant lemon pudding mix
- 2 cups dried cranberries
Instructions
- Prepare the Pans: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature by the time your batter is ready. Lightly grease two 8x4-inch loaf pans with butter or nonstick spray, then line them with parchment paper for easy removal later. If you prefer, a single large loaf pan works as well. Set the prepared pans aside.
- Zest and Juice the Lemons: Wash the lemons thoroughly under running water. Using a fine grater or zester, carefully remove the yellow zest from both lemons, avoiding the bitter white pith. Next, cut the lemons in half and squeeze out the juice, straining out any seeds. Set both the zest and juice aside—they will provide the signature tangy flavor for the loaf.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, salt, and instant lemon pudding mix. Whisk thoroughly until evenly distributed. This ensures the baking powder and pudding mix are well incorporated, which helps the loaf rise evenly and creates a tender, fluffy texture. Set this bowl aside—these are your dry ingredients.
- Combine the Wet Ingredients: In the bowl of an electric mixer (or a separate large bowl if mixing by hand), pour in the melted butter, eggs, vanilla extract, lemon extract, lemon zest, and lemon juice. Mix on medium speed for 2–3 minutes until the mixture is smooth, glossy, and well combined. The lemon zest and juice should be evenly incorporated for a consistent citrus flavor throughout the loaf.
- Incorporate Dry Into Wet Ingredients: Reduce the mixer speed to low. Gradually add the dry ingredient mixture into the wet ingredients in small batches, mixing gently after each addition. Avoid overmixing; stir just until all flour is absorbed. Overmixing can lead to a dense loaf, while careful folding ensures a light, tender texture.
- Fold in the Cranberries: Using a spatula, gently fold the dried cranberries into the batter. Ensure each cranberry is evenly distributed but do not overwork the batter. The cranberries will provide bursts of tart sweetness that complement the lemon flavor perfectly.
- Transfer Batter to Pans: Divide the batter evenly between the prepared loaf pans. Use a spatula to smooth the tops and gently tap the pans on the counter to remove any air bubbles. If using muffin tins instead of loaf pans, fill each muffin cup about ¾ full.
- Bake the Loaves: Place the pans in the preheated oven and bake for approximately 50–60 minutes for standard loaves. For muffins, bake for 30–35 minutes. The loaves are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should be lightly golden and springy to the touch.
- Cool the Loaves: Remove the pans from the oven and allow them to cool for 10–15 minutes on a wire rack. Carefully lift the loaves from the pans using the parchment paper. Let them cool completely on the rack to room temperature before slicing. Cooling fully ensures the texture is set and prevents crumbling.
- Slice and Serve: Once cooled, use a serrated knife to cut the loaf into even slices. Serve as a delightful breakfast treat, a snack with tea or coffee, or as part of a brunch spread. Leftovers can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Notes
- Always use fresh lemons for the zest and juice; it gives a bright, natural flavor that canned juice cannot replicate.
- If you don’t have buttermilk, regular milk works fine—just add a teaspoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity.
- Gently folding in the cranberries ensures they don’t sink to the bottom of the loaf.
- Be careful not to overmix the batter; overmixing can make the loaf dense instead of tender.
- Loaves freeze beautifully; wrap tightly in plastic wrap and aluminum foil to preserve freshness.
