Cranberry Lemon Loaf

Photo of Cranberry Lemon Loaf
Prep Time
15 mins.
Cook Time
50 mins.
Yield
8
Recipe by:

The lemon loaf is the perfect holiday treat! It's the perfect combo of sweet & tart. Plus, it's gluten-free!

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Ingredients

2 1/2 cups Fresh Cranberries

2 Tbsp Lemon, zest

3 Eggland’s Best eggs, large

2 Tbsp Lemon juice

2 tsp Baking powder

2 1/2 cup Gluten-Free Flour (any “cup for cup” alternative)

1 tsp Salt

1 3/4 cup Sugar

1 tsp Vanilla

1 cup Butter, softened

3/4 cup Buttermilk

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Preparation

  1. Preheat oven to 350° F.
  2. In a large bowl, cream butter, sugar and lemon zest together for 3 minutes (ok to use a hand mixer)
  3. Add one Eggland’s Best egg at a time and beat an additional minute per egg.
  4. Add vanilla and mix in.
  5. Add lemon juice and mix again.
  6. In a separate bowl, mix and combine dry ingredients together.
  7. Add dry ingredients alternatively with buttermilk to the egg mixture.
  8. Fold in cranberries gently with a wooden spoon
  9. Grease and flour (gluten-free )either 1 large bread pans or a couple of small ones.
  10. Pour batter in pans and bake at 350° F for 50 to 60 minutes.
  11. Cool on wire racks.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 8
Calories 606
Fat 24.8g
Saturated Fat 15.1g
Cholesterol 128mg
Sodium 342mg
Carbohydrates 89.1g
Dietary Fiber 1.4g
Protein 6.7g