Tag: loaf

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread

Cinnamon swirl banana bread is an easy to make moist banana bread with a cinnamon sugar swirl inside and more cinnamon sugar on top! WHY YOU’LL LOVE THIS Cinnamon Swirl BANANA BREAD Easy. I love how easy this recipe is and everything is done by hand! 

Gingerbread Loaf

Gingerbread Loaf

This gingerbread loaf is a delicious sweet loaf, full of molasses, and warm spices. A gorgeous, easy to make, and tastes just like gingerbread. Why You’ll Love It Taste just like gingerbread. This loaf is full of the classic ginger bread spices and flavours, which include 

Glazed Lemon Cranberry Loaf

Glazed Lemon Cranberry Loaf

Glazed cranberry lemon loaf is made up of soft and moist lemon bread, filled with cranberries, and topped with a lemon glaze.

Why You’ll Love It

Amazing flavour. This loaf has the perfect lemon flavour thanks to lemon juice and lemon vest. The sweetened lemon flavour pairs perfectly with the tart cranberries.

Perfect for holiday baking. Cranberries always make me think of Christmas. This loaf is great to serve on Christmas morning or at holiday parties.

Easy to make. It looks like there are lots of steps but the recipe is easy to follow and simple to make.

glazed lemon cranberry loaf

How to Make Glazed Lemon Cranberry Loaf

Preheat oven to 325 F. Line a loaf pan with parchment paper.

Loaf Batter

In a large bowl or a stand mixer with the paddle attachment on beat together butter and sugar until light and fluffy (usually take about 3 minutes).

Add eggs one at a time and mix in completely before adding the next egg. You want this cake to be light and fluffy so after all eggs are added continue to mix for another 2 minutes. Stir in the lemon zest, lemon juice, and vanilla extract.

In a separate bowl whisk together flour, salt, baking soda, and baking powder.

While continue to mix, add in 1/3 of the dry ingredients, half of the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients. Fold in the cranberries.

Add batter to your lined loaf pan.

cranberry lemon loaf batter

Bake for 1 hour or until a toothpick inserted into the centre comes out clean. Cool in the pan for 10 minutes before moving to a wire rack to cool completely.

Glaze

In a medium sized bowl add lemon juice, and powdered sugar. Mix until smooth and no lumps remain. If the mixture is too thick you can add a little more lemon juice. Drizzle the glaze over you cooled cake. Let the glaze dry before slicing.

glazed cranberry lemon loaf

Storing the Loaf

This loaf should be stored in an airtight container at room temperature and keeps well for three days.

Do I Have to Use Room Temperature Ingredients?

Yes, you do. Having your cold ingredients at room temperature allows them to better mix in to the batter so your loaf is light and fluffy. If your like me and forget to take stuff out of the fridge, just microwave your butter and sour cream for a few sends until it’s at room temperature. For the eggs run them under warm water for a few minutes.

Can I Make the Glaze Thicker?

You can make the glaze as thick or as thin as you like, you can even leave it off if you want. For a thicker glaze start with 1 tbsp lemon juice and mix it in. Add small amounts of lemon juice until you get the texture of glaze you want.

glazed cranberry lemon loaf

If you make this glazed cranberry lemon loaf please leave a star rating and comment below! You can also tag me on Instagram @jessiebakestreats .

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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Glazed Cranberry Lemon Loaf

Jessie M
Glazed cranberry lemon loaf is made up of soft and moist lemon bread, filled with cranberries, and topped with a lemon glaze.
Prep Time 20 mins
Cook Time 1 hr
Course dessert
Cuisine American
Servings 1 Loaf

Ingredients
  

Loaf Batter

  • 1/2 C salted butter at room temperature
  • 1 C white sugar
  • 3 large eggs at room temperature
  • 1 tbsp lemon zest about 1 large lemon
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 & 1/2 C all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 C sour cream at room temperature
  • 1 & 1/4 C cranberries

Glaze

  • 1 C powdered suga
  • 2 tbsp lemon juice

Instructions
 

  • Preheat oven to 325 F. Line a loaf pan with parchment paper.

Loaf Batter

  • In a large bowl or a stand mixer with the paddle attachment on beat together butter and sugar until light and fluffy (usually take about 3 minutes).
    1 C white sugar, 1/2 C salted butter
  • Add eggs one at a time and mix in completely before adding the next egg. You want this cake to be light and fluffy so after all eggs are added continue to mix for another 2 minutes.
    3 large eggs
  • Stir in the lemon zest, lemon juice, and vanilla extract.
    1 tbsp lemon zest, 1 tbsp lemon juice, 1 tsp vanilla extract
  • In a separate bowl whisk together flour, salt, baking soda, and baking powder.
    1 & 1/2 C all purpose flour, 1/4 tsp salt, 1/4 tsp baking soda, 1/4 tsp baking powder
  • While continue to mix, add in 1/3 of the dry ingredients, half of the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients.
    1/3 C sour cream
  • Fold in the cranberries.
    1 & 1/4 C cranberries
  • Add batter to your lined loaf pan and bake for 1 hour or until a toothpick inserted into the centre comes out clean.
  • Cool in the pan for 10 minutes before moving to a wire rack to cool completely.

Glaze

  • In a medium sized bowl add lemon juice, and powdered sugar. Mix until smooth and no lumps remain. If the mixture is too thick you can add a little more lemon juice.
    2 tbsp lemon juice, 1 C powdered suga
  • Drizzle the glaze over you cooled cake. Let the glaze dry before serving.
Keyword cranberry, cranberry lemon, cranberry loaf, glaze, glazed cranberry lemon loaf, glazed lemon loaf, lemon bread, lemon loaf
Pumpkin Spice Latte Loaf Cake

Pumpkin Spice Latte Loaf Cake

This Pumpkin Spice Latte Loaf Cake is a moist and perfectly spiced pumpkin cake, with a hint of espresso and topped with an espresso buttercream frosting. If you love pumpkin spice lattes then this cake should definitely be on your fall baking list! Why You’ll 

Strawberry Lemonade Cake Loaf

Strawberry Lemonade Cake Loaf

Strawberry Lemonade Cake loaf is made of a moist lemon cake with sliced strawberries and topped with a strawberry lemonade glaze. Beautiful, delicious, and a perfect summer dessert! I’ve always loved the flavour of strawberry lemonade so I thought it would be great flavour twist 

Easy Homemade French Bread

Easy Homemade French Bread

Easy Homemade French Bread is simple to make and tastes better than store bought. Fluffy on the inside and a crunchy crust this bread is sure to become a household favourite!

I love baking bread at home! It’s easier to do than you think and tastes absolutely amazing! My two young children love baking bread too! This recipe is for a classic French bread. The texture of this bread is so soft on the inside and tastes amazing! You can eat it on its own or use it for sandwiches.

Easy Homemade French Bread

How to Make This Easy Homemade French Bread

Making the Dough

In your stand mixer with the dough hook attachment on add yeast, warm water, and sugar into the bowl and gently stir together. Let sit for 10 minutes or until the yeast is activated and there is bubbling foam on top of the mixture.

Once yeast has been activated add in oil, salt, and 3 cups of flour. Mixing everything together.

Continue kneading until dough is firm and sticks together. If the dough is too sticky keep mixing and adding small amounts of the 1/4 cup of flour. Knead the dough for about 6 minutes. The dough should form into one ball and pull away from the sides and only be slightly sticky. It’s okay if it still sticks a little to the bottom of the bowl.

Remove the dough from the bowl and form into a ball. Grease a large bowl with vegetable oil and place the dough inside. Turn dough over in the bowls to coat the top with oil. Cover with a plastic wrap and a kitchen towel and let it rise for an hour or until it has doubled in size.

After an hour gently punch each ball down, cover, and let rise again for another 30 minutes.

Shaping the Bread

After the second rise remove the dough from the bowl and place on a clean work surface. Using a rolling pin flatten into a rectangle. It should roughly be about 12 x 9 inches.

french bread dough

Starting at one of the long edges, roll the dough together so it creates a loaf.

shaping the dough for French bread

Pinch the seem and ends together, and tuck them together underneath the loaf.

french bread dough

Place on a baking sheet lined with parchment paper. Cover with a kitchen towel and let rise for 30 minutes.

Baking the Bread

Preheat oven to 375 F.

Create an egg wash by mixing the egg white and cold water together. Uncover and brush egg wash over the loaf.

Using a sharp knife make diagonal slashes 2 in. apart across top of the loaf.

French Bread dough shaped

Bake for 30-35 minutes or until golden brown and bread has a hollow sound when you knock on it.

Let bread cool before slicing, enjoy!

Easy Homemade French Bread sliced

Storing The Bread

Like all baked goods, this bread is best eaten the same day it is baked. You can store it on your counter, wrapped up, for 3 days.

easy homemade french bread

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with this Easy Homemade French Bread!

If you make this bread you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

More Bread Recipes to Love

Easy Homemade French Bread

Jessie M
Easy Homemade French Bread is simple to make and tastes better than store bought. Fluffy on the inside and a crunchy crust.
Prep Time 25 mins
Cook Time 30 mins
Rising Time 2 hrs
Servings 1 loaf

Ingredients
  

Bread Dough

  • 2 & 1/4 tsp active dry yeast
  • 1 & 1/2 C warm water
  • 1 tbsp white sugar
  • 2 tbsp vegetable oil
  • 1 & 1/2 tsp salt
  • 3 & 1/4 C all purpose flour

Egg Wash

  • 1 egg white
  • 1 tsp cold water

Instructions
 

  • In your stand mixer with the dough hook attachment on add yeast, warm water, and sugar into the bowl and gently stir together. Let sit for 10 minutes or until the yeast is activated and there is bubbling foam on top of the mixture.
  • Once yeast has been activated add in oil, salt, and 3 cups of flour. Mixing everything together.
  • Continue kneading until dough is firm and sticks together. If the dough is too sticky keep mixing and adding small amounts of the 1/4 cup of flour. Knead the dough for about 6 minutes. The dough should form into one ball and pull away from the sides.
  • Remove the dough from the bowl and form into a ball. Grease a large bowl with vegetable oil and place the dough inside. Turn dough over in the bowls to coat the top with oil. Cover with a plastic wrap and a kitchen towel and let it rise for an hour or until it has doubled in size.
  • After an hour gently punch each ball down, cover, and let rise again for another 30 minutes.
  • After the second rise remove the dough from the bowl and place on a clean work surface. Using a rolling pin flatten into a rectangle. It should roughly be about 12 x 9 inches.
  • Starting at one of the long edges, roll the dough together so it creates a loaf. Pinch the seem and ends together, and tuck them together underneath the loaf.
  • Place on a baking sheet lined with parchment paper. Cover with a kitchen towel and let rise for 30 minutes.
  • Preheat oven to 375 F.
  • Create an egg wash by mixing the egg white and cold water together. Uncover and brush egg wash over the loaf.
  • Using a sharp knife make diagonal slashes 2 in. apart across top of the loaf.
  • Bake for 30-35 minutes or until golden brown and bread has a hollow sound when you knock on it.
  • Cool before slicing. Enjoy!
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Carrot Cake Loaf with Cream Cheese Frosting

Carrot Cake Loaf with Cream Cheese Frosting

The best carrot cake loaf with cream cheese frosting. Moist and flavourful carrot cake made in a loaf pan and topped with cream cheese frosting. What’s not to love! I’ve always loved carrot cake and you’ll be surprised to learn how easy it is to 

Apple Cinnamon Bread

Apple Cinnamon Bread

the best apple cinnamon bread

Glazed Lemon Cake Loaf

Glazed Lemon Cake Loaf

I always tend to buy lemons in those bulk bags at the grocery store even when I just need one or two for a dinner recipe. To use up some of those extra lemons my toddlers and I made a glazed lemon cake loaf earlier this week.

This recipe comes together really easily and the result is a delicious light and fluffy cake with just the right amount of lemon flavour (I don’t like when desserts have an overwhelming lemon taste to them).

The only extra steps you have to take for this recipe is to be sure to use room temperature eggs and sour cream. It makes a difference in the density of the loaf. So just be sure to remove the eggs and sour cream from the fridge at least 20 minutes before baking.

During our last baking adventure my toddlers discovered it’s more fun to stand on the counter rather than their chairs. This resulted in the cupboards being opened and almost all my glasses and plates covered in little sticky fingerprints. I’m happy to say that the cupboards were still opened this time around but they seemed less into touching everything and more interested in helping me bake.

If you love sweet loafs as much as me you might also want to check out my cinnamon swirl buttermilk loaf.

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with this Glazed Lemon Loaf Cake!

If you make this loaf you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

Glazed Lemon Cake Loaf

Jessie M
This lemon loaf is light, fluffy, and has just the right amount of lemon flavour.
Prep Time 15 mins
Cook Time 1 hr
Servings 1 loaf

Equipment

  • loaf baking pan

Ingredients
  

Lemon Loaf

  • 1/2 C butter softened
  • 1 C white sugar
  • 3 eggs at room temperature
  • 1 tbsp lemon zest about one lemon large
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 & 1/2 C all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 C sour cream at room temperature

Glaze

  • 1/2 C icing sugar
  • 1 tbsp lemon juice

Instructions
 

  • Remove eggs and sour cream from the fridge about 20 minutes before baking to allow them to warm up.
  • Preheat oven to 325 F. Grease and line a loaf pan with parchment paper.
  • In a large bowl or a stand mixer with the paddle attachment on beat together butter and sugar until light and fluffy (usually take about 3 minutes).
  • Add eggs one at a time and mix in completely before adding the next egg. You want this cake to be light and fluffy so after all eggs are added continue to mix for another 2 minutes.
  • Stir in the lemon zest, lemon juice, and vanilla extract.
  • In a separate bowl whisk together flour, salt, baking soda, and baking powder.
  • While continue to mix add in 1/3 cup dry ingredients, half of the sour cream, another 1/3 cup dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients.
  • Add batter to your lined loaf pan and bake for an hour.
  • Cake will be done when toothpick comes out clean or you when you can press on the top with your finger and it bounce back up.
  • Cool in the pan for 10 minutes before moving to a wire rack to cool more.
  • While cooling mix together powdered sugar and lemon juice to make the glaze.
  • Drizzle the glaze on top of the warm loaf while it is on the wire rack.
  • Enjoy!
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Cinnamon Swirl Buttermilk Loaf

Cinnamon Swirl Buttermilk Loaf

This sweet cinnamon swirl buttermilk loaf is easy to make, crunchy on top, moist on the inside, and has swirls of cinnamon baked inside. Why You’ll Love It Easy. It’s as simple as mixing the wet ingredients in one bowl, dry in another, and then mixing