This recipe turns out delicious lemon loaves studded with dried cranberries. A glaze drizzled on top makes them perfect. They’re yummy to eat for breakfast or to have as a mid-afternoon snack. They’re a nice alternative to banana bread. But the thing I like most about these lemon cranberry mini loaves is that they make perfect homemade gifts. I wrap them up and give them during the fall holidays as hostess gifts for parties or as gifts for my neighbors too.
How do you make Lemon Cranberry Mini Loaves?
Mix up the lemon cranberry bread batter. Divide the batter between four mini loaf pans. Or you can use a 4-cavity mini loaf pan and bake them all in one pan! It takes about 40 minutes to bake the mini loaves. Let them cool for a few minutes in the pan, and then pop them out of the pans and transfer them to a rack.
Use a toothpick or skewer to poke holes in each of the mini loaves. Combine white sugar and freshly squeezed lemon juice. Heat it up in the microwave, and stir until the sugar is dissolved. While the lemon cranberry mini loaves are still warm, spoon the sweet lemon glaze on top of each loaf.
Let the loaves cool completely. The glaze will soak in, so they won’t be so sticky.
This recipe makes four mini loaves. Slices are perfect for adding to a breakfast board.
How to freeze bread loaves:
After the mini loaves have cooled completely, wrap each of them in plastic wrap. Then wrap each of them in foil. Then drop them into a large freezer zip baggie. They’ll stay fresh in the freezer pretty nicely for up to three months. To defrost, just take them out of the freezer and let them thaw at room temperature.
Bake some lemon cranberry mini loaves for the holiday season this year. Enjoy!
You might also enjoy these breakfast bread recipes:
Cranberry Almond Swirl Bread Sour Cream Maple Bread Sweet Potato Pecan Bread Cranberry Orange Bread Apple Cider Bread
