Lemon-Cranberry Mini Loaves

Total Time

Prep: 20 min. Bake: 40 min. + cooling


4 loaves (6 slices each)

Updated: Oct. 31, 2023
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.


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large eggs
  • 3 tablespoons lemon juice
  • 2 tablespoons grated lemon zest
  • 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


  1. 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 zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into four greased 5-3/4x3x2-in. loaf pans.
  2. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. For glaze, whisk sugar and lemon juice until sugar is dissolved. Immediately spoon over bread. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Editor's Note: Batter can be baked in two 8x4-in. loaf pans for 55-60 minutes.

Nutrition Facts

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