Lemon Cranberry Bread

Lemon Cranberry Bread

This lemon cranberry bread is quick and easy to make. It’s filled with tart cranberries in a sweet, lemon flavoured bread with a lemon glaze.

Watch how to make this Lemon Cranberry Bread here: 


Lemons and cranberries just belong together. Which is a little weird, since they both have such tart flavours.

You wouldn’t think that they would go so well together, but they do. Especially when you combine them in a sweet lemon cranberry bread with a lemon glaze.

This sweet bread is so tasty, we went through the loaf in no time at all. But then, we love lemon flavoured things, so they always disappear quickly!

Quick Lemon Cranberry Bread

If you are a lemon fan too, you will love this bread. You can use fresh or frozen cranberries in it, or dried cranberries if you like. I always use fresh or frozen cranberries though because I like the tartness of them in this sweet bread. Dried cranberries generally have added sugar so it will be a sweeter bread if you use those.

You could also skip the lemon glaze if  you want to. But….it might just be my favourite part. So don’t.

If you’re looking for a sweet treat this week, try making this lemon cranberry bread. You won’t be disappointed!

Cranberry Bread

How long does cranberry bread last?

Quick breads will keep well at room temperature and taste fresh for up to 3 days, if they’re kept in a sealed container. The glaze on this bread does tend to get soft and sticky instead of staying set if it’s kept in an airtight container so be aware of that.

You can also freeze lemon cranberry bread (I like to freeze it in a large ziplock freezer bag) for up to 3 months.

Cranberry Bread

How do you make lemon glaze with lemon juice?

This lemon cranberry bread has a super simple lemon glaze on it. All you need is powdered sugar (also called icing sugar or confectioner’s sugar) and fresh lemon juice. Stir them together until smooth and drizzle it over top of the cooled bread.

Lemon Cranberry Bread

How do you make Lemon Cranberry Bread?


Easy Lemon Cranberry Bread

I’ve also shared this Lemon Cranberry Bread recipe over on Food Fanatic.
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    1. Stacey says:

      I tried the recipe both ways, with lemon juice in the batter and without, and I liked it best this way. I found most the lemon flavour in the bread came from the lemon zest and using the lemon juice in the glaze gave an extra burst of lemon that I liked better then adding it to the batter. You could certainly add it into the bread instead if you like, I just preferred it the way it’s written. I’ve also made it with lemon flavouring instead of vanilla and that was good too, and added a little extra lemon flavour.

      1. Mon P says:

        I want to make this in bulk as Christmas gifts for my office. How many loaves does this recipe make? I intend on making 20 loaves and trying to gauge how much ingredients I need to purchase.

    1. Stacey says:

      Frozen cranberries will work just fine – I’ve used them before. Don’t thaw them before using though. I know people have made it with dried cranberries and liked it, but I haven’t myself. The texture will obviously be different with dried ones, but I think it will still be very good. You might want to decrease the sugar a bit though as the dried cranberries usually have sugar added and will make the bread sweeter whereas fresh/frozen cranberries are quite tart.

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