Tag: quick bread

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
Banana Nut Crunch Bread

Banana Nut Crunch Bread

Banana nut crunch bread is loaded with pecans and topped with a delicious crunchy pecan streusel. A delicious twist on the classic banana bread. The added flavour an texture of the chopped pecans are marvellous in this bread. Those of you that have been following me 

Classic Moist Banana Bread

Classic Moist Banana Bread

This classic moist banana bread recipe makes the best banana bread! Made by hand with simple ingredients, it makes flavourful and moist banana bread. I have been using this banana bread recipe for about twenty years and it never fails! It is simple, quick to 

Apple Cinnamon Bread

Apple Cinnamon Bread

This apple cinnamon bread is moist and soft, has a hidden inside layer of apples with cinnamon sugar, and a crunchy apple cinnamon sugar top. This bread is not only delicious but it also makes my house smell amazing while baking.

It is a great recipe to bake with kid because it offers lots of opportunities for adding ingredients, mixing, and they can be a great help when constructing the apple bread in the loaf pan.

apple cinnamon bread

How to Make the Apple Bread

Preheat the oven to 350F.Grease your loaf pan and line the bottom and long sides with parchment paper, leaving a little bit of over hang on the sides. This makes sure the bread will not stick to the bottom and you can easily remove the loaf from the pan.

Start by peeling and cut your apples into small chunks. Then in a small bowl mix together brown sugar and cinnamon, set aside as well.

In a large bowl or in your stand mixer bowl with the paddle attachment on, cream together butter and sugar until light and fluffy. This usually takes 2-3 minutes. Add in the vanilla and eggs. Mix again. Add in dry ingredients, mix just until they start to come together. Add in the milk and mix till everything is well combined.

Pour half of the batter in the pan, add half the apples, and sprinkle on half the brown sugar mixture. Using the back of a spoon or spatula gently press the apples and sugar into the batter.

Then complete this step again with the remaining batter, apples, and brown sugar mixture.

Then bake for 55 minutes or until an inserted toothpick comes out clean. Let the bread cool in the pan for 10 minutes before removing to fully cool on a wire wrack.

apple cinnamon bread

Storing the Bread

This bread is best served on the same day it’s made. To store, cover with plastic wrap and keep at room temperature up to three days. After the first day the bread is still good but the top will become moist and not have any crunch left.

What Type of Apples Should I Use?

You can you any type of apple you like! Unlike apple pie or apple crisp that require you to use baking apples this recipe can be made with any apple you have on hand. Since we do not need the apples to keep their shape while baking the apple type you use will not matter. I have made it with baking apples and non baking apples it it works great with both varieties.

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Apple Cinnamon 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.

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Apple Cinnamon Bread

Jessie M
This apple cinnamon bread consist of a moist cake with a layer of apples with cinnamon sugar hidden inside and a crispy apple cinnamon sugar layer on top.
Prep Time 20 mins
Cook Time 55 mins
Course dessert
Cuisine American
Servings 1 loaf

Ingredients
  

  • 1 & 1/2 C apples cut into small pieces about 1 large apple
  • 1/2 C brown sugar
  • 1 & 1/2 tsp ground cinnamon
  • 1/2 C butter at room temperature
  • 2/3 C white sugar
  • 2 large eggs at room temperature
  • 1 & 1/2 tsp vanilla extract
  • 1 & 1/2 C all purpose flour
  • 1 & 1/2 tsp baking powder
  • 1/2 C milk

Instructions
 

  • Preheat oven to 350F. Grease and line loaf pan with parchment paper.
  • Peel and cut your apple into small chunks, set aside.
    1 & 1/2 C apples cut into small pieces
  • In a small bowl, whisk brown sugar and cinnamon together and set aside.
    1/2 C brown sugar, 1 & 1/2 tsp ground cinnamon
  • In your stand mixer with your paddle attachment on (can be done by hand as well) beat together butter and sugar until light and fluffy, about 2-3 minutes.
    1/2 C butter, 2/3 C white sugar
  • Add in eggs and vanilla extract and mix till well combined.
    2 large eggs, 1 & 1/2 tsp vanilla extract
  • Add the flour and baking powder, mix slightly, add in milk, and mix until everything is combined.
    1 & 1/2 C all purpose flour, 1 & 1/2 tsp baking powder, 1/2 C milk
  • Pour half of the batter in the loaf pan.
  • Add half the apples on top of the batter and gently press then down. Add half the brown sugar mixture and spread it on top of the apples.
  • Top with the remaining batter, followed by remaining apples, and brown sugar.
  • Bake for 55 minutes or until a toothpick inserted in the centre comes out clean.
  • Cool for 10 minutes in the loaf pan then transfer to a wire rack to cool completely.
  • Enjoy!
Keyword apple, apple bread, apple cinnamon bread, cinnamon, cinnamon bread, loaf, sweet loaf