Can I use frozen cranberries in the Cranberry Lemon Poppyseed Loaf?

Yes, you can use frozen cranberries in this recipe. Just be sure to thaw and drain them well before adding them to the batter to prevent excess moisture. Tossing them in flour before mixing into the batter will also help keep them from sinking to the bottom during baking.

How do I store leftover Cranberry Lemon Poppyseed Loaf?

To store leftover Cranberry Lemon Poppyseed Loaf, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3-4 days. You can also refrigerate it for up to a week if you prefer. For longer storage, freeze the loaf for up to 3 months. Just be sure to slice it before freezing for easy individual servings.

Can I make Cranberry Lemon Poppyseed Loaf gluten-free?

Yes, you can make this loaf gluten-free by substituting the all-purpose flour with a gluten-free flour blend. For best results, choose a blend that contains xanthan gum, which helps provide structure to the loaf. You may also need to adjust the baking time slightly based on the flour blend you use.

Cranberry Lemon Poppyseed Loaf Recipe: A Delightful Twist on a Classic

Description

This Cranberry Lemon Poppyseed Loaf combines the tartness of cranberries with the refreshing lemon flavor and the crunch of poppyseeds. It’s a delightful balance of sweet and tart, perfect for any occasion.

Ingredients

Scale

1 cup fresh cranberries
1 2/3 cup flour + 1 Tbsp flour (for cranberries)
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1 Tbsp lemon zest
2 Tbsp poppyseeds
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup whole milk
1/4 cup lemon juice (for glaze)
1/4 cup sugar (for glaze)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
Toss the cranberries with 1 tablespoon of flour and set aside.
Using a stand mixer with a paddle attachment, cream the butter and sugar together for 2-3 minutes until light and fluffy.
Add the eggs and lemon zest and beat until combined.
In a separate bowl, whisk together the remaining flour, poppyseeds, baking powder, and salt.
Gradually add half of the dry mixture to the wet ingredients and mix on low speed just until combined. Add half of the milk and mix until incorporated.
Add the rest of the flour mixture and the remaining milk, mixing until just combined.
Fold in the cranberries and mix until evenly distributed.
Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a skewer comes out with moist crumbs.
Let the loaf cool for 15 minutes in the pan, then remove it and cool on a wire rack.
For the glaze, combine the lemon juice and sugar in a saucepan, bring to a boil for 30 seconds, then remove from heat.
Gently pierce the top of the loaf with a wooden skewer and brush the glaze over the top of the loaf, letting it soak into the cake.

Notes

Make sure to toss the cranberries in flour before adding them to the batter to prevent them from sinking.
Adjust the amount of sugar in the glaze if you prefer a sweeter topping.
For a gluten-free version, use a gluten-free flour blend instead of regular all-purpose flour.
Store leftover loaf wrapped tightly in plastic wrap for up to 3 days at room temperature, or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 55-60 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 140mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg