Lemon-Cranberry Mini Loaves Recipe

4.5 1 3
Lemon-Cranberry Mini Loaves Recipe
Lemon-Cranberry Mini Loaves Recipe photo by Taste of Home
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Lemon-Cranberry Mini Loaves Recipe

Read Reviews
4.5 1 3
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

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

Directions

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 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. 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. Yield: 4 loaves.
Originally published as Lemon-Cranberry Mini Loaves in Country Woman November/December 2000, p33

Nutritional Facts

1 slice: 260 calories, 12g fat (5g saturated fat), 56mg cholesterol, 301mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 4g protein.

  • 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
  • Glaze:
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  1. 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 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. 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. Yield: 4 loaves.
Originally published as Lemon-Cranberry Mini Loaves in Country Woman November/December 2000, p33

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lsmoore User ID: 7035047 81755
Reviewed Dec. 13, 2012

"I made a couple of changes, because of what I had on hand. Only 3 eggs, and added 1 Tbsp lemon extract, since I didn't have zest. Also used 1/4 cup finely chopped walnuts, 2 cups finely chopped fresh cranberries instead of dried. Added 1/4 cup white chocolate chips too. Really think the extract was too much with the lemon juice, but the white choc offset that tartness nicely. This is a definite keeper. Oh, and mine made 5 loaves, probably because I used fresh cranberries."

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