Lemon-Cranberry Buttermilk Bread

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Welcome Spring!!! Use those frozen cranberries you have leftover from the holidays to create a flavorful bread with a  fresh burst of Spring.  The cranberries rise to the surface while baking and create a sweet/tart topping for the bread, especially when you add the sugary glaze after baking.  These loaves freeze especially well, so if you have a large mixer, make the full recipe and you’ll have a nice treat for transitioning into warmer weather.  Cut only the slices needed with a large chef’s knife and you won’t have to thaw the entire loaf.   I love the color and flavor of fresh cranberries and try to keep them in the freezer year-round for Baked Cranberry-Blueberry French Toast, Pumpkin-Cranberry Bread, Cranberry-Blueberry Ricotta Pancakes, or Cranberry-Jalapeno Preserves (a hot pepper jelly which I sell in our gift shop).   They can usually be substituted for dried cranberries as long as your recipe includes plenty of sugar to temper the tartness.

Preheat oven to 350 and prepare (4) 4X8 or (3) 5X9 loaf pans by spraying with a light coat of cooking oil and dusting with flour.

  • 6 eggs
  • 2 cups canola oil
  • 4 1/2 cups sugar + 1 cup sugar for glaze
  • 4 lemons, juice & zest
  • 1 Tbsp baking powder
  • 1 Tbsp salt
  • 6 cups flour
  • 3 cups buttermilk
  • 12 oz package fresh or frozen cranberries (not dried)

Reserve 1/4 cup lemon juice for glaze.  In a large mixer, beat eggs, oil &  4 1/2 cups sugar, remaining lemon juice, and all lemon zest.  Add baking powder & salt, mixing well.  Add flour alternately with buttermilk and mix well.  Add cranberries and mix until evenly distributed.  Pour into prepared pans and bake at 350 about 1 hour until toothpick comes out clean. Cool 10 minutes in pan, then remove to wire rack. While still warm,  glaze with 1 cup sugar mixed with 1/4 cup lemon juice.

Special Note:  Spoiled milk products such as half and half or regular milk work well in this recipe as a substitute for the buttermilk. However, fat free products can sometimes cause the cranberries to sink rather than rise. If using fat-free skim milk or fat-free buttermilk, eliminate the cranberries, glaze as directed, and you will have a delicious, healthier version of lemon pound cake!!

Bon Appetit and Happy Spring!!

Donna Alley, Innkeeper Since 1984

Colonial Pines Inn Bed & Breakfast, and Miss Rebecca’s Cottage

Click for SPECIALS or call: (828) 526-2060 or (866) 526-2060 Toll Free

 

Pumpkin Bread with Fresh Cranberries

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The perfect Fall bread to serve with a cup of hot cider!  One 29 oz can of pumpkin is the correct amount to  make this recipe in (4) 4X8 or (3) 5X9 loaf pans and it will take a large, heavy-duty mixer for this volume.  I buy lots of cranberries to freeze for year-round use and they can be added to this recipe without thawing.  Be sure to use DARK brown sugar for a richer flavor.  This bread is even better after freezing, and cuts cleanly with a chef’s knife while still frozen.  If you’re not using the whole loaf, just slice what you need, thaw, and ENJOY!!

  • 4 large eggs
  • 1 lb. plus 2/3 cup dark brown sugar
  • 1 cup canola oil
  • 1 29 oz can pumpkin
  • 1 Tbsp vanilla extract
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • 1 1/2 Tbsp cinnamon
  • 3 1/2 cups all-purpose flour
  • 12 oz whole cranberries (not dried)

Preheat oven to 350. Grease and flour (4) 4X8 or (3) 5X9 loaf pans.  In a large heavy-duty mixer, combine eggs, dark brown sugar, and oil, beating well.  Add pumpkin, vanilla, salt, soda, baking powder, allspice, cloves, & cinnamon.  Add flour, mixing well.  Add fresh cranberries (if frozen, there is no need to thaw).  Pour batter into prepared pans and bake at 350 for one hour.  Remove from oven and cool on wire rack for 10 minutes, then remove from pans and cool completely.  If not serving immediately, wrap and freeze.

Come visit us in the mountains for Fall Leaf Season!

Colonial Pines Inn Bed & Breakfast, Highlands NC, (828) 526-2060 www.colonialpinesinn.com

Bon Appetit! – Donna Alley