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Lemon-Cranberry Mini Loaves

 Lemon-Cranberry Mini Loaves
I concocted this colorful bread for a Christmas tea buffet. The lemony loaves received so many compliments that I now often give this bread, as well as the recipe and a tea mix, to my friends as Christmas gifts.
24 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 3 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 cup 2% milk
  • 2 cups dried cranberries
  • 1 cup chopped walnuts
  • GLAZE:
  • 1/4 cup sugar
  • 1/4 cup lemon juice

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in the
  • lemon juice and peel. Combine the flour, baking powder and salt; add
  • to the creamed mixture alternately with milk. Fold in cranberries
  • and walnuts. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf
  • pans.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near
  • the center comes out clean. For glaze, whisk sugar and lemon juice
  • until sugar is dissolved. Immediately spoon over bread. Cool for 10

2 of 2

Lemon-Cranberry Mini Loaves (continued)

Directions (continued)

  • minutes before removing from pans to wire racks to cool completely.
  • Yield: 4 loaves (6 slices each).
Nutritional Facts: 1 serving (1 piece) equals 288 calories, 11 g fat (5 g saturated fat), 61 mg cholesterol, 357 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.