Cranberry Lemon Bread

16 Jan

There’s something comforting about homemade bread, which is one reason it makes an excellent holiday gift. Bread is super easy to make and so many possibilities exist. I love having a slice of homemade bread, warmed and with a little butter with my morning coffee. I could never give up carbohydrates for good because of my love of bread. (Also because of my love of fries, but that’s a different conversation.) For my Christmas gifts, I bought small loaf pans a few years ago so that one recipe makes three or four smaller loaves and more people get to have bread. The Cranberry Lemon bread is one of my favorites, and since one batch only uses 1 cup of cranberries I end up making two batches so that I can keep one loaf for myself.

Cranberry Lemon Bread Ingredients L-R: Flour, Vanilla, Baking Powder, Whole Raw Cranberries, Eggs, White Sugar, Lemon, Salt, Butter, Baking Soda, Buttermilk

Cranberry Lemon Bread Ingredients L-R: Flour, Vanilla, Baking Powder, Whole Raw Cranberries, Eggs, White Sugar, Lemon, Salt, Butter, Baking Soda, Buttermilk

CRANBERRY LEMON BREAD

Dry Ingredients

  • 2 Cups Flour
  • 1 Tsp Salt
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1 Cup Whole Raw Cranberries

Wet Ingredients

  • 1/4 Cup Margarine
  • 1 and 1/4 Cup White Sugar
  • 2 Eggs
  • 1/2 Cup Buttermilk
  • 1/2 Tsp Vanilla
  • 1 Tbsp Grated Lemon Rind (1 medium lemon)
All the dry ingredients mixed up.

All the dry ingredients mixed up.

Sugar and Butter mixing

Sugar and Butter mixing

Preheat the oven to 350 degrees and make sure your oven rack is in the middle. In a medium bowl combine all your dry ingredients and mix well. In your stand mixer (or a large bowl if using a hand mixer) mix your margarine and sugar together on medium speed. Add in the eggs and mix again. Add in the buttermilk, vanilla and the lemon rind and mix again. For the lemon rind I recommend using a microplane grater that has a cover to capture the shavings. I promise it will make your life easier. They’re about $10 and well worth it. Once your wet ingredients are thoroughly mixed slowly add in your dry ingredients. Make sure your mixer (stand or hand) is on the lowest setting so the flour doesn’t fly everywhere. If you have a shield for your stand mixer this is the point to use it.

Wet ingredients being blended with the buttermilk.

Wet ingredients being blended with the buttermilk.

Ready for the oven!

Ready for the oven!

Once everything is mixed grease your pans with cooking spray (or butter if that’s your preferred way) and pour the mixture in to about 2/3 to 3/4 full. Should make about six smaller loafs. My pans are the 4 x 2 x 2 size and since I only have four I bake them in shifts. Bake for 30 to 40 minutes. I start at 30 and then test with a toothpick. If it looks done, stick your toothpick into the middle. If it comes out clean, it’s done, if any dough comes out on it needs more time. Check five minutes later with a new toothpick. Once done remove from oven and let cool for about five minutes, then remove from pans onto a cooling rack. Grease the pans again and bake the rest of your dough. You can also bake it as one (or two) big loaf in a regular pan. Just remember to let the bread cool completely before wrapping it up as gifts. Oh, and be sure to label it after wrapping, especially if you decide to make different kinds, as it’s easy to forget later. And don’t forget to keep a small loaf for yourself! It’s my favorite!

Cranberry Lemon Bread all done and ready to eat!

Cranberry Lemon Bread all done and ready to eat!

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3 Responses to “Cranberry Lemon Bread”

  1. Helen Bauer January 17, 2013 at 5:05 pm #

    Another great posting.

    Sent from my iPhone

Trackbacks/Pingbacks

  1. Sour Cherry Almond Bread « Acting Like A Chef - January 28, 2013

    […] that he’s made over the years for his holiday baking and I’ve made four of them now (Cranberry Lemon Bread anyone?). I do want to make the others so keep your eyes peeled this year for more bread recipes. […]

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