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Lemon Cranberry Loaves
Courtesy: AllRecipes.com


Lemon Cranberry Loaves
  • 2/3 cup butter or margarine, softened
  • 1 1/2 cups sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 cup milk
  • 2 cups dried cranberries
  • 1 cup chopped walnuts


  • 1/4 cup sugar
  • 1/4 cup lemon juice

In a mixing bowl, cream the butter, sugar, lemon juice and peel. Add the eggs, one at a time, beating well after each addition.

Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in cranberries and walnuts.

Pour into four greased mini loaf pans (5-3/4-in. x 3-in. x 2-in.). Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks.

With a toothpick or skewer, poke 12 holes in each loaf. For glaze, combine sugar and lemon juice until sugar is dissolved. Spoon over loaves. Cool completely before slicing.

This bread is so good served with honey butter. To make it, take 1/2 stick of softened butter and about 2 tablespoons of honey and blend together.

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