Meyer Lemon Cranberry Bread

By

So it looked as fabulous as it tasted. This Meyer lemon cranberry bread is moist, fabulous and full of sweet and tart flavor. The kicker is the lemon sugar – that was huge and I think I need to make a batch for the pantry. I also added a touch of vanilla to the batter for added sweetness and it added the right note of flavor to it. All and all, this was another Secret Recipe Club winner.

View complete recipe

  • 1

Ingredients

  • 1 cup sugar
  • 2 tablespoons of zest from Meyer Lemons (about 2-3 small Meyer lemons)
  • 2 cups all-purpose flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of kosher salt
  • 3/4 to 1 cup of freshly squeezed Meyer lemon juice (I was closer to 1 cup – I love that lemon flavor!) (about 6 or so small to medium Meyer lemons)
  • 3 tablespoons of canola oil
  • 1 egg
  • 1/2 teaspoon of vanilla extract
  • 1 1/2 cups of frozen unthawed cranberries

Preparation

Step 1


Directions

Preheat the oven to 375 degrees F.

To the sugar, add the Meyer lemon zest and mix together until it is moistened and fragrant.

In a large bowl, combine the lemon sugar, flour, baking soda, baking powder and salt and set aside.

In a small bowl or large measuring cup, combine the Meyer lemon juice, oil, vanilla and egg.

Add the lemon juice mixture to the dry ingredients and mix until combined.

Gently fold in the cranberries and pour the batter into the loaf pan.

Bake for 45 minutes or so until a tester inserted into the center of the loaf comes out clean and the loaf is gently pulling away from the sides of the pan.

Cool for 15 minutes or so on a rack and then remove from pan and cool completely.

Slice and enjoy!

View complete recipe