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