Can I use dried cranberries instead of fresh?

Yes, you can substitute fresh cranberries with dried cranberries if needed. For best results, soak dried cranberries in warm water or orange juice for 10–15 minutes before using to soften them and bring back some juiciness. However, keep in mind that dried cranberries will be sweeter and lack the tart pop that fresh ones provide.

How do I store the cranberry lemon poppyseed loaf?

Once the loaf has completely cooled and the glaze has set, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze slices individually for longer storage—up to 2 months.

Can I make this loaf gluten-free or vegan?

Absolutely! For a gluten-free version , use a 1:1 gluten-free flour blend suitable for baking. To make it vegan , substitute the butter with vegan margarine, eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and whole milk with almond, soy, or oat milk. The texture may vary slightly, but the flavor will still shine through.

Cranberry Lemon Poppyseed Loaf – Easy Step Bake

Name: Cranberry Lemon Poppyseed Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup fresh cranberries: adds tartness and color; 1 2/3 cups all-purpose flour: provides structure; 1 tbsp flour (for coating cranberries): prevents them from sinking; 1/2 cup unsalted butter, at room temperature: adds richness and moisture; 1 cup granulated sugar: sweetens and balances tartness; 2 large eggs: binds and adds moisture; 1 tbsp lemon zest: provides citrus aroma and flavor; 2 tbsp poppyseeds: adds texture and nutty notes; 1 1/2 tsp baking powder: leavening agent; 1/4 tsp salt: enhances flavor; 1/2 cup whole milk: keeps the loaf moist and tender; 1/4 cup lemon juice (for glaze): brings a tart, citrus punch; 1/4 cup granulated sugar (for glaze): balances tartness in glaze

Description

This Cranberry Lemon Poppyseed Loaf is a zesty, moist, and colorful quick bread bursting with citrus flavor and tart cranberries. The lemon glaze soaks into the loaf for added brightness, making it the perfect bake for brunches, holiday gifts, or cozy mornings.

Ingredients

Scale

1 cup fresh cranberries: adds tartness and color
1 2/3 cups all-purpose flour: provides structure
1 tbsp flour (for coating cranberries): prevents them from sinking
1/2 cup unsalted butter, at room temperature: adds richness and moisture
1 cup granulated sugar: sweetens and balances tartness
2 large eggs: binds and adds moisture
1 tbsp lemon zest: provides citrus aroma and flavor
2 tbsp poppyseeds: adds texture and nutty notes
1 1/2 tsp baking powder: leavening agent
1/4 tsp salt: enhances flavor
1/2 cup whole milk: keeps the loaf moist and tender
1/4 cup lemon juice (for glaze): brings a tart, citrus punch
1/4 cup granulated sugar (for glaze): balances tartness in glaze

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Instructions

Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick spray and line with parchment paper. Spray the parchment too.
Toss the fresh cranberries with 1 tablespoon of flour and set aside.
In a stand mixer with a paddle attachment, cream the butter and sugar for 2–3 minutes until light and fluffy.
Add eggs and lemon zest to the creamed mixture and beat until fully combined.
In a separate bowl, whisk together the remaining flour, poppyseeds, baking powder, and salt.
Add half of the dry ingredients to the wet mixture and mix on low until just combined. Then add half the milk. Repeat with remaining dry ingredients and milk.
Fold in the flour-coated cranberries gently until evenly distributed.
Pour the batter into the prepared loaf pan and bake for 55–60 minutes or until a skewer inserted in the center comes out with moist crumbs.
Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack.
While the loaf cools, combine lemon juice and sugar in a small saucepan. Bring to a boil for 30 seconds, then remove from heat.
Poke deep holes all over the loaf using a wooden skewer. Brush the warm glaze over the top to allow it to soak into the loaf.

Notes

Use a wooden skewer for poking deep holes to ensure the glaze reaches the center.
Frozen cranberries can be used—do not thaw before mixing in.
For a sweeter glaze, increase the sugar slightly.
The loaf tastes even better the next day as the flavors develop.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg