Cranberry Lemon Loaf
Recipe by: Marisol Avila
The lemon loaf is the perfect holiday treat! It's the perfect combo of sweet & tart. Plus, it's gluten-free!
Ingredients
2 1/2 cups Fresh Cranberries
2 Tbsp Lemon, zest
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
Preparation
- Preheat oven to 350° F.
- In a large bowl, cream butter, sugar and lemon zest together for 3 minutes (ok to use a hand mixer)
- Add one Eggland’s Best egg at a time and beat an additional minute per egg.
- Add vanilla and mix in.
- Add lemon juice and mix again.
- In a separate bowl, mix and combine dry ingredients together.
- Add dry ingredients alternatively with buttermilk to the egg mixture.
- Fold in cranberries gently with a wooden spoon
- Grease and flour (gluten-free )either 1 large bread pans or a couple of small ones.
- Pour batter in pans and bake at 350° F for 50 to 60 minutes.
- 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.
Learn More| 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 |
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