Monday, March 28, 2011
Lemon Cranberry Bread
A while ago, I won a whole boxful of Meyer lemons. It was like a dream come true to have that much zest and juice just needing to be used. The only question was, "What to make first?" Since I also had some frozen cranberries left over from Thanksgiving, I decided to make this Meyer Lemon Cranberry Bread that I found on Baking Bites.
The only thing I noticed while making this is that the batter is extremely dense. I think I might add a tablespoon or two of lemon juice next time to thin it out just a bit more. But, other than that, it bakes up beautifully to yield some wonderful loaves of bread. I did use my 500F trick again. I'm not sure if it made a whole lot of difference though, so feel free to simply bake your bread at 350-375F if you want.
The resulting breads, alas, did not slice pretty, hence the reason why there's no picture of any cut slices. Of course, that does not affect my ability to eat and enjoy them in the slightest (and boy did I ever enjoy them). The cranberries are just perfect in this bread, adding yummy bursts of tartness in every bite. The lemon flavor was a little more subtle than I would have liked, so I might increase the lemon zest next time. But, regardless, these breads were just fantastic. I was planning on giving one of the mini loaves away (since I made two), but somehow I don't think that loaf will ever make it out my door. It just might find its way into my stomach instead. Oh well, guess that means I'll just have to make another batch. Ah, sacrifices, sacrifices.
Meyer Lemon Cranberry Bread (adapted from Baking Bites)
2 c. all-purpose flour
1 c. sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 c. freshly squeezed Meyer lemon juice
1 1/2 Tbsp. Meyer lemon zest
3 Tbsp. canola oiil
1 1/4 c. fresh or frozen (unthawed cranberries)
Preheat oven to 500F. Lightly grease and flour a 9x5 inch loaf pan or 4 mini loaf pans.
Rub the lemon zest into the sugar until it is moistened and fragrant. Combine the lemon sugar with the flour, baking soda, baking powder, and salt.
Combine the lemon juice, oil, and egg. Add to the flour mixture and mix until just combined. Fold in the cranberries, then pour the batter into the prepared pan(s).
Bake at 500F for 5 min., then immediately lower the heat to 350F. Bake for 25 min. more or until loaves test done. Cool on a rack for 15 min. Remove from pan and cool completely before slicing.
This recipe is linked to:
My Meatless Mondays
Just Another Meatless Monday
Midnight Maniac's Meatless Monday
Make it Sweet Monday
Make a Food "e" Friend Monday
Dr. Laura's Tasty Tuesday
Tempt My Tummy Tuesday
Tuesday Night Supper Club
Hearth and Soul
Rook 17 - A Little Birdie Told Me
Whatcha Makin' Wednesdays
Let's Break Bread Together
Sweet Tooth Friday
What's Cookin' in the Kitchen
Themed Bakers Sunday