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Glazed Lemon Cranberry Yogurt Bread with icing on a wooden table.

Glazed Lemon Cranberry Yogurt Bread

A zesty and comforting bread featuring a delightful blend of lemon and cranberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1.5 cups 1 ½ cups all-purpose flour
  • 1 teaspoon 1 teaspoon baking powder
  • 0.5 teaspoon ½ teaspoon baking soda
  • 0.5 teaspoon ½ teaspoon salt
  • 1 cup 1 cup granulated sugar
  • 1 cup 1 cup plain yogurt Greek yogurt works beautifully
  • 3 large 3 large eggs
  • 1 large Zest of 1 large lemon
  • 3 tablespoons Juice of 1 large lemon About 3 tablespoons
  • 1 cup 1 cup fresh or frozen cranberries If using frozen, do not thaw
For the Glaze
  • 1 cup 1 cup powdered sugar
  • 2-3 tablespoons 2-3 tablespoons lemon juice Adjust for desired consistency

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the sugar, yogurt, and eggs until well combined. Add the lemon zest and juice, stirring until smooth.
  4. Gradually fold the dry ingredients into the wet mixture using a spatula, just until combined. Be careful not to overmix! Gently fold in the cranberries.
  5. Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
  6. Place your loaf in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be a lovely golden brown.
  7. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack.
  8. In a small bowl, whisk together the powdered sugar and lemon juice until smooth, then drizzle it over the warm bread.

Notes

Storage: Keep the bread in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 3 months. Flavor variations: Mix in nuts like walnuts or pecans for added crunch or use blueberries instead of cranberries. For a healthier version, use whole wheat flour or sugar substitutes.