Cranberry Lemon Loaf

Recipe by: Marisol Avila

The lemon loaf is the perfect holiday treat! It's the perfect combo of sweet & tart. Plus, it's gluten-free!

Make This Recipe

2 1/2 cups Fresh Cranberries

2 Tbsp Lemon, zest

2 Tbsp Lemon juice

2 tsp Baking powder

2 1/2 cup Gluten-Free Flour (any “cup for cup” alternative)

1 tsp Salt

1 3/4 cup Sugar

1 tsp Vanilla

1 cup Butter, softened

3/4 cup Buttermilk

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Preheat oven to 350° F.
In a large bowl, cream butter, sugar and lemon zest together for 3 minutes (ok to use a hand mixer)
Add one Eggland’s Best egg at a time and beat an additional minute per egg.
Add vanilla and mix in.
Add lemon juice and mix again.
In a separate bowl, mix and combine dry ingredients together.
Add dry ingredients alternatively with buttermilk to the egg mixture.
Fold in cranberries gently with a wooden spoon
Grease and flour (gluten-free )either 1 large bread pans or a couple of small ones.
Pour batter in pans and bake at 350° F for 50 to 60 minutes.
Cool on wire racks.