Recipe: Cranberry Swirl Lemon Bread

I’m always looking for new ways to jazz up my favorite lemon bread recipe. This latest version is Fall inspired.

Domestocrat’s Cranberry Swirl Lemon Bread
1.5 cups AP flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain yogurt
1 cup sugar
3 eggs
3 lemons, zested and juiced
1 tsp. pure vanilla extract
1/2 cup canola oil
2/3 cup freshly squeezed lemon juice
2 cups homemade cranberry sauce (I highly recommend using homemade but if you have to use canned, use whole berry cranberry sauce)

The batter mixes up in no time – the dry ingredients get mixed first, then the wet ingredients are added. Add the lemon zest and juice in last and make sure they are fully mixed in.

When the batter is done pour half of it out into a greased baking dish.

Add one cup of cranberry sauce and spread it out into an even layer.

Add the remaining batter on top of that, spread out evenly. Add the other cup of cranberry and spread that out across the top.

Bake the bread for 45 minutes (or until a toothpick inserted into the center comes out clean) at 350 degrees, rotating once at the halfway point.

This bread came out great! It’s has a little tartness and a little sweetness in each bite.

The cranberry swirl is subtle but adds depth and moisture to the bread. Very Fall and very delicious!