Cranberry Lemon Loaf

Posted February 19, 2017 by Stephanie
cranberry lemon loaf recipe -

cranberry lemon loaf recipe -

We’re back! Home, that is. We’ve been away for just under 3 months and it feels both odd and awesome to be home. Strangely, we’re still figuring out which light switches turn on which lights and we are both very, very jet-lagged. Me more so than Mike, but I actually love jet lag so maybe I’ll stick around on Japan time for a little while longer?

cranberry lemon loaf recipe -

After what seemed like a pretty short flight (I only watched one movie and then passed out, very unlike myself because I usually love binge watching movies on flights), we took a quick taxi ride home and then promptly went out for pho, because pho. After pho, Mike passed out and I crept out to the kitchen to grab a frozen slice of this cranberry lemon loaf. I thought the smell of it would make Mike wake up, but no go. So, since I wanted a little company, I poured a glass of whiskey, hoping that the sound of whiskey hitting the bottom of a glass was a surefire way to ease Mike out of his jet-lag coma.

cranberry lemon loaf recipe -

It worked, of course! Nah, I’m kidding, it didn’t work and I just poked him until he woke up. It was my idea of fun because I had a slice of toasted cake and Mike had whiskey and we went out on our little balcony, curled up under some blankets and chatted while the rest of the world was sleeping. To be honest, I feel a little sleepy constantly, so I’m kind of in a pleasant dream-like haze. I think I’ll stay here for a while…

Happy Sunday! Wishing you loaves and lots of loafing time,
xoxo steph

cranberry lemon loaf recipe -

Cranberry Lemon Loaf Recipe
makes 1 loaf

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 – 1/2 teaspoon salt
  • 1⁄3 cup vegetable oil
  • 3/4 cups sugar
  • 2 large eggs
  • 1⁄4 cup milk
  • 1 teaspoon vanilla
  • 1 cup fresh cranberries
  • zest from 1 lemon

slightly adapted from

Notes: I reduced the sugar a bit, as well as the salt. If you want to up the sugar, use 1/2 cup plus 1/3 of a cup. I went with 1/4 teaspoon salt, but the original asked for 1/2 teaspoon. I also upped the lemon zest because I like a tart loaf! I’m also very into toasting loaves, so if you have some stale slices near the end, toast them up and slather them with your favorite spread. I’m partial to a bit of whipped cream cheese :)

Preheat the oven to 350°F.

Lightly butter and line a loaf pan with parchment paper. I used a 8.5 × 4.5 × 2.5 inch loaf pan.

In a bowl, sift the flour, baking powder, and salt together. Set aside.

In a large bowl, whisk the oil and sugar together until pale. Add the eggs, one at a time, mixing well. Stir in the milk and vanilla.

Add the flour and mix gently, taking care to not over mix. Gently fold in the cranberries and lemon zest.

Pour into the prepared pan and bake for 50 minutes to a hour, or until a toothpick inserted into the middle comes out clean, or with a few crumbs clinging.

Let cool in the pan for 10 minutes, the gently release and let cool on a wire rack, completely. Slice and enjoy! Will keep, tightly wrapped, for up to 1 week in the fridge.

It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a crazy markup and you can chill out in your pajamas. Every Sunday I’ll post a brunch recipe. Soon you won’t be asking, where should we go for brunch – instead it’ll be, what should we make for brunch today?


  1. Rachael says:

    Sounds delicious, and the perfect thing to bake on a Sunday afternoon :)

    Rachael xx.

  2. Izzy Bruning says:

    This looks so lovely!
    Hope you had a lovely time away. x

  3. Annabelle says:

    This looks delicious! And gorgeous photography as well!

    x Annabelle

  4. Julienne says:

    I made this today with dried cranberries and added a lemon glaze. And then I couldn’t stop eating it. Thanks! :)

  5. Alana says:

    yayyy so happy you guys are home. welcome back to the west coast!! a slice of this loaf sounds like the perfect welcome home. that and a big bowl of pho. and a glass of whiskey. you guys are doing it right!!! did i say welcome home yet? WELCOME HOME!!!!!

  6. Looks wonderful! And welcome home:)

  7. Welcome home! This loaf looks divine- I”m especially interested in your description of toasting the ends and eating them with cream cheese. Yum!

  8. welcome home buddy~~!!!!!!! i love binge watching movies on the plane too!! XO

  9. Maria says:

    I am loving your brunch recipe ideas. We love trying different brunch recipes. We tend to find something we love and have a hard time branching out from that. So I’m loving seeing some NEW recipes to encourage branching out.

  10. Jennifer Hadfield says:

    Made this recipe, but as 12 muffins, since I only had a tiny toaster oven at my disposal. It was very good, and I must say, it was a nice change from the orange/cranberry combo I usually prepare.

  11. kristen says:

    Do you think I can switch out the regular milk for almond milk?? And how about the cranberries for blueberries?

    1. Stephanie says:

      definitely the cranberries for blueberries! i haven’t tried switching out the milk though. i’m not sure if it would work since the fat content is quite different, but maybe it would work? if you try it, let me know!

  12. Mahee Ferlini says:

    Easy and great recipe!!

  13. Jocelyn says:

    Hi can I use honey instead of sugar?

    1. Stephanie says:

      hi jocelyn,

      i haven’t tried with honey – it might be a bit more dense but i think it might work. let me know if you give it a try and it works out!

      1. Jocelyn says:

        Thanks! I baked it yesterday with sugar. It turned out pretty dry actually I’m not sure why. I baked with dried cranberries instead of fresh ones but don’t think that is the reason. Was it because I over mixed it?

        1. Stephanie says:

          hi jocelyn,

          it could definitely be overmixed, but i’m thinking that the dried cranberries instead of fresh also made it drier – fresh (or even frozen fresh) cranberries release quite a bit of liquid.

  14. Melissa says:

    This recipe was not good. I followed the recipe exactly and it came out dense and dry. And it’s definitely not me because I’m typically a great baker.

  15. Sue N says:

    Can this be made with canned whole cranberries?

    1. Stephanie says:

      yes, absolutely!

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