Cranberry Poppyseed Loaf
This Cranberry Lemon Poppyseed Loaf is the perfect balance of tart cranberries, zesty lemon, and the delightful crunch of poppyseeds. Moist, buttery, and topped with a tangy lemon glaze that soaks into the loaf, this recipe is both refreshing and comforting. It’s a festive bake that works beautifully during the holidays, yet light enough to enjoy any time of year when you’re craving a fruity, citrus-kissed dessert.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 15 mins | 55–60 mins | ~1 hr 15m | 8 slices | Easy | American | Winter, Spring |
Why You’ll Love This Recipe
- Festive and refreshing: The tart pop of cranberries with the bright zing of lemon creates a dessert that feels fresh yet indulgent.
- Perfect texture: The loaf is soft, buttery, and moist, with little bursts of juicy cranberries and the crunch of poppyseeds in every bite.
- Easy to make: With just one loaf pan and simple pantry ingredients, this recipe comes together without complicated steps.
- Crowd-pleaser: Ideal for holiday gatherings, brunch spreads, or gifting to friends and family during the festive season.
- Versatile treat: Delicious as a dessert, breakfast loaf, or afternoon snack with a cup of tea or coffee.
Cranberry Lemon Poppyseed Loaf – A Bright and Zesty Dessert Bread
- Total Time: 1 hr 15 mins
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A moist and buttery Cranberry Lemon Poppyseed Loaf with a tangy lemon glaze. Tart cranberries, citrus zest, and crunchy poppyseeds make this the perfect festive dessert loaf.
Ingredients
- 1 cup fresh cranberries
- 1 2/3 cup flour + 1 tbsp flour
- 1/2 cup butter, at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 tbsp lemon zest
- 2 tbsp poppyseeds
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
- For the glaze:
- 1/4 cup lemon juice
- 1/4 cup sugar
Instructions
1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan, line with parchment, and spray again.
2. Toss cranberries with 1 tbsp flour and set aside.
3. Cream butter and sugar in a stand mixer until light and fluffy, 2–3 minutes.
4. Add eggs and lemon zest, mixing until combined.
5. In a separate bowl, whisk flour, poppyseeds, baking powder, and salt.
6. Add half the flour mixture to butter mixture and mix gently.
7. Add half the milk and stir just until combined.
8. Repeat with remaining flour and milk.
9. Fold in cranberries.
10. Pour batter into loaf pan and bake 55–60 minutes until skewer comes out with moist crumbs.
11. Cool 15 minutes before removing from pan.
12. In a saucepan, combine sugar and lemon juice, boil 30 seconds, then remove from heat.
13. Pierce top of loaf with skewer, brush glaze evenly over warm loaf.
14. Cool completely before slicing.
Notes
Glaze while warm so it soaks into the loaf.
Don’t overmix the batter for best texture.
Tent loaf with foil if browning too quickly.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dessert, Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Ingredients
- 1 cup fresh cranberries
- 1 2/3 cup flour + 1 tbsp flour
- 1/2 cup butter, at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 tbsp lemon zest
- 2 tbsp poppyseeds
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
For the glaze:
- 1/4 cup lemon juice
- 1/4 cup sugar
Ingredient Tips Table
| Ingredient | Tip |
| Fresh Cranberries | Tossing them with flour prevents sinking to the bottom of the loaf. Frozen cranberries can be used, but don’t thaw them before mixing. |
| Flour | All-purpose works best. Spoon and level to avoid a dense loaf. |
| Butter | Use room temperature butter for easy creaming with sugar. |
| Sugar | Regular granulated sugar balances the tartness of cranberries. |
| Eggs | Bring eggs to room temperature for smoother mixing. |
| Lemon Zest | Fresh zest gives the most vibrant citrus flavor. Avoid the bitter white pith. |
| Poppyseeds | Store in the freezer for freshness, as they can turn rancid. |
| Whole Milk | Whole milk adds richness, but you can substitute with 2% milk if needed. |
| Lemon Juice (for glaze) | Freshly squeezed lemon juice makes the glaze more flavorful than bottled. |
Step-by-Step Instructions
- Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray, line with parchment, and spray again for easy release.
- Toss cranberries with 1 tbsp of flour and set aside to prevent sinking during baking.
- In a stand mixer with a paddle attachment, cream butter and sugar together until light and fluffy, about 2–3 minutes.
- Add eggs and lemon zest, mixing until thoroughly combined.
- In a separate bowl, stir together flour, poppyseeds, baking powder, and salt.
- Add half of the flour mixture to the butter mixture and mix on low speed just until combined.
- Pour in half of the milk and mix gently until combined.
- Add the remaining flour mixture, mix briefly, then add the rest of the milk. Do not overmix.
- Fold in the floured cranberries with a spatula until evenly distributed.
- Transfer the batter to the prepared loaf pan and bake for 55–60 minutes, or until a skewer inserted in the center comes out with moist crumbs.
- Let the loaf cool for 15 minutes before removing it from the pan.
- For the glaze, combine sugar and lemon juice in a small saucepan. Bring to a boil for 30 seconds, then remove from heat.
- Pierce the top of the loaf with a wooden skewer, then brush the warm glaze over the loaf, allowing it to seep inside.
- Cool completely before slicing to let the glaze set.
Helpful Tips
- Don’t overmix the batter, as this can make the loaf tough.
- Line the loaf pan with parchment paper for easy removal and clean edges.
- Bake until just done; overbaking will dry out the loaf.
- Apply the glaze while the loaf is still warm so it soaks in fully.
Expert Tips for the Best Results
- Use fresh lemon zest generously: It enhances the flavor more than juice alone, adding brightness to the loaf.
- Distribute cranberries evenly: Gently folding ensures they don’t clump together in one spot.
- Check doneness with a skewer: Moist crumbs are perfect; avoid a completely clean skewer, which can mean overbaking.
- Cool before slicing: This prevents crumbling and allows the loaf to set beautifully.
Recipe Variations
- Cranberry Orange Loaf: Swap lemon zest for orange zest and use orange juice in the glaze for a sweeter, warmer flavor profile.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend, making sure it contains xanthan gum for proper structure.
- Nutty Twist: Add 1/2 cup chopped walnuts or pecans for extra crunch and flavor.
- Frosted Loaf: Instead of glaze, drizzle with cream cheese frosting for a richer, dessert-like version.
Make Ahead & Freezer Tips
This loaf can be made a day ahead and stored tightly wrapped at room temperature. For longer storage, wrap slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Serving Suggestions
Serve slices slightly warmed with butter, cream cheese, or a drizzle of honey. For presentation, dust with powdered sugar or garnish with a few candied cranberries on top.
Pairing Ideas
This loaf pairs beautifully with a cup of black tea, chamomile, or coffee. For a festive twist, serve with a glass of sparkling wine or a light white wine like Riesling.
Storage and Reheating Tips
Store at room temperature for up to 3 days in an airtight container or refrigerate for up to 5 days. Reheat slices in the microwave for 15–20 seconds or warm gently in the oven at 300°F for 5–7 minutes.
Frequently Asked Questions (FAQs)
Can I use dried cranberries instead of fresh? Yes, though the texture will be slightly different. If using dried, soak them in warm water for 10 minutes before adding to the batter. Can I substitute butter with oil? Yes, vegetable or canola oil can be used, though the loaf will have a slightly different flavor and texture. Can I make this loaf dairy-free? Substitute dairy-free butter and almond or oat milk for a dairy-free version. Why is my loaf dense? Overmixing the batter or measuring flour incorrectly can cause density. Be sure to spoon and level flour rather than scooping. Can I add a streusel topping? Absolutely! A buttery crumb topping with sugar and flour adds extra crunch and sweetness. How do I prevent the loaf from over-browning? If the top is browning too quickly, tent the loaf with foil during the last 15 minutes of baking. Can I double this recipe? Yes, simply bake in two loaf pans. Baking time may vary slightly, so check for doneness accordingly.
Nutrition Info (per serving, 1 slice)
| Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 270 | 4g | 38g | 11g | 2g | 20g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Cranberry Lemon Poppyseed Loaf is a bright, zesty, and festive bake that’s as perfect for holiday gatherings as it is for everyday enjoyment. With its tangy glaze, juicy cranberries, and buttery crumb, this recipe will quickly become a family favorite. Try it today and bring a burst of sunshine to your dessert table!
