Yield: 1 loaf
Lemon Cranberry Yogurt Bread
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup salted butter, softened
- 3/4 cup granulated sugar
- 1 cup Greek yogurt
- 2 eggs
- 1/4 cup fresh lemon juice (about 2 small lemons)
- 1 teaspoon vanilla
- zest of 2 lemons
- 1 (5-oz.) bag dried cranberries
For the glaze:
- 3/4 cup confectioners' sugar
- 2 tablespoons lemon juice (about 1 lemon)
- zest of 1 lemon
Instructions
- Preheat oven to 350 degrees. Butter and flour a 9x5-inch loaf pan.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda.
- In a stand mixer or with a handheld electric mixer, beat the butter and granulated sugar until light and fluffy. Beat in yogurt, eggs, lemon juice, and vanilla.
- Stir in the lemon zest and dried cranberries, and then stir in the dry ingredients until incorporated, taking care not to over beat the batter.
- Spread the batter in the prepared loaf pan, and bake at 350 degrees for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Cool in the pan for about 10 minutes and then remove the bread to a wire rack to cool completely.
For the glaze:
- Whisk together confectioners' sugar, lemon juice and lemon zest. Pour over the cooled lemon bread.