I had Meyer lemons to use up after making these lemon bars. And I still had a bag of frozen cranberries in the freezer. This bread looked yummy coming out of the oven. Tasted ok warm, but was way too sour for me. So I made a glaze for it thinking it would help. It didn’t. At least for me! Husband liked it with the glaze.
Meyer lemon cranberry bread
adapted from cookinginstilettos
1 cup sugar
2 tablespoons of zest from Meyer Lemons (about 2-3 small Meyer lemons)
2 cups all-purpose flour
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of kosher salt
1 cup of freshly squeezed Meyer lemon juice (about 6 or so small to medium Meyer lemons)
3 tablespoons oil
1/2 teaspoon of vanilla extract
1 ½ cups of frozen unthawed cranberries
Preheat the oven to 375 degrees F.
Lightly spray a 9×5 loaf pan with baking spray or lightly grease and flour the pan.
To the sugar, add the Meyer lemon zest and mix together until it is moistened and fragrant.
In a large bowl, combine the lemon sugar, flour, baking soda, baking powder and salt and set aside.
In a small bowl or large measuring cup, combine the Meyer lemon juice, oil, vanilla and egg.
Add the lemon juice mixture to the dry ingredients and mix until combined.
Gently fold in the cranberries and pour the batter into the loaf pan.
Bake for 45 minutes or so until a tester inserted into the center of the loaf comes out clean and the loaf is gently pulling away from the sides of the pan.
Cool for 15 minutes or so on a rack and then remove from pan and cool completely.
Slice and enjoy!