Glazed Lemon & Dried Cranberry Quick Bread

With Easter just around the corner, I thought you may be looking for a few brunch ideas.  The combination of lemon with dried cranberries turned out perfect in this quick bread.  The original recipe called for dried cherries so you could do that as well.  Everyone that tried this bread really enjoyed it and many came back for seconds.

I'm adding this to the list of treats to make again post-Lent so I can enjoy it for myself!

Glazed Lemon & Dried Cranberry Quick Bread
Source:  Cookin' Canuck, originally adapted from The America’s Test Kitchen Family Baking Book
Yields:  1 loaf

Bread
1 3/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1 1/3 cups granulated sugar
2 Tablespoons grated lemon zest
3 large eggs
1/4 cup 2% milk
3 teaspoons fresh lemon juice
1 cup dried cranberries

Glaze
3/4 cup powdered (confectioner’s) sugar
4 1/2 teaspoon fresh lemon juice
3/4 teaspoon grated lemon zest
Pinch salt

Directions
Preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.

In a medium bowl, whisk together 1 1/2 cups plus 2 tablespoons flour, baking powder and salt. In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter, sugar and lemon zest until light and fluffy, 4 to 5 minutes. Add eggs, one at a time, beating to combine after each addition.

Turn the mixer to low and gradually add the flour mixture, milk and lemon juice. Beat until just combined. Take care not to overbeat or the bread will be tough.

In a small bowl, toss the dried cranberries with the remaining 2 tablespoons flour, and gently mix into the batter. Pour the batter into prepared pan and level with a spatula.

Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 55 to 65 minutes. Let the bread sit in the pan for 10 minutes. Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack for 1 hour, then glaze.


Glaze:  In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined. Drizzle over cooled quick bread.