Wednesday, February 04, 2015

Lemon Cranberry Bread

Lately fresh lemons have been a staple on my grocery list.  I wish they were more affordable this time of year but they are still worth it for certain recipes and cocktails. 

This bread was super easy to whip up and also a good way to use up some dried cranberries and yogurt I had on hand. 
 Mmm...lemon glaze. 
I just love those little curls of lemon zest! :)

Lemon Cranberry Bread

2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, softened
3/4 cup raw sugar
1 cup plain yogurt
2 eggs
1/4 cup lemon juice
½ cup Dried Cranberries
1 lemon, zest of 1

Lemon Glaze: 
1/2 cup powdered sugar
2 tablespoons lemon juice
1/2 teaspoon lemon zest


Preheat oven to 350ºF. Grease and flour a 9x5-inch loaf pan.

Combine flour, baking powder, salt and baking soda in a large bowl; set aside.

Using an electric mixer, beat butter and sugar in a medium mixing bowl, until light and fluffy. Add yogurt, eggs and lemon juice; mix well. Stir in dried cranberries and lemon zest. Add to dry ingredients. Stir just until dry ingredients are moistened.

Spread batter evenly in pan. Bake 50 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on a wire rack. Combine glaze ingredients in small mixing bowl. Drizzle over cooled bread.

Makes 1 loaf.

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