Cranberry Lemon Bread

I have been heavy on the pumpkin this fall, so it only seemed fair to add another cranberry recipe to the roster before we switch gears to winter.  I was disappointed to see a lot of cranberry bread recipes calling for canned cranberry sauce.  Say what?

I finally found a nut bread recipe in the Better Homes and Gardens cook book with a variation for cranberry nut bread.  I omitted the nuts and swapped out the orange zest for lemon zest.  It seems to be an unofficial rule that cranberries go with orange and blueberries go with lemon, but I don’t support that rule.

This bread is delicious.  The lemon zest is subtle in both appearance and taste, but definitely balances the tartness of the cranberries.  I had actually never baked with fresh cranberries before and I admit I was skeptical when I started chopping them and saw their hollow, teeny-seeded interior…but the end result was delicious.  And lovely in color.

I am headed to my parents for a few days to celebrate the holiday and visit with family and my mom’s 3 Siamese cats (you may remember them from this post).  John will be in Plymouth with his family, and while I am sad that we have yet to spend a Thanksgiving together in 3 years, the history nerd in me can’t argue with someone spending Thanksgiving in actual Plymouth.  Or with his terrific family!

Of course, my family is wonderful, too.  I always look forward to Thanksgiving because it’s an occasion to just sit around the table and visit and eat and tell stories and make each other laugh.  I am so grateful to be a part of it.     

Happy Thanksgiving, everyone!  I hope you have a wonderful (and delicious) holiday.

 

Cranberry Lemon Bread
Adapted from Better Homes and Gardens New Cook Book

Ingredients
3 cups all-purpose flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp salt
1/4 tsp. baking soda
1 beaten egg
1 2/3 cups milk
1/4 cup vegetable oil
1 cup fresh cranberries, coarsely chopped
1 tbsp. lemon zest

  • Preheat the oven to 350 degrees.  Grease your loaf pan or pans of choice (just the bottom and halfway up the sides) and set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.  Make a well in the center and set aside.
  • In a medium bowl, combine egg, milk, and oil.  Add to dry mixture all at once, and fold a few strokes with a rubber spatula.
  • Add cranberries and lemon zest and fold another few strokes to just combine.
  • Spoon mixture into loaf pan or pans and bake, checking at around 25-30 minutes if using several small loaf pans, and around 45 minutes if making one large loaf.  I have found this varies constantly, so I just keep a close eye.
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Categories: Breads, Biscuits & Rolls

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One Comment on “Cranberry Lemon Bread”

  1. Courtney
    November 30, 2010 at 12:31 pm #

    Not going to lie…had an overwhelming sense of pride and joy being a homeowner in America’s Hometown of Plymouth, Ma this Thanksgiving! Also this bread looks just delicious!! See you both soon!

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