Reviewed: Mar. 25, 2011

I added a bit more lemon juice to the batter, used powdered sugar instead of regular for the glaze and used Pampered Chef's Lemon Sprinkles to top it off. I took to loaves to work and it was gone within minutes. A little more dense than I would have expected, but the flavor makes up for it. This is a new favorite I will make again and again.

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Reviewer:

Pampered Chef Mom

Cooking Level: Intermediate

Living In: Pleasant Hill, California, USA

Reviewed: Oct. 21, 2010

Perfect sweet/tart flavor! This made exactly enough for 6 mini loaves. This is a very moist, tender, flavorful, pretty bread and I wouldn't hesitate to give them as gifts this holiday season. I did add a drizzle of confectioner's sugar and lemon juice after they cooled and everyone loved it. This will definately be a repeat. Thanks for sharing!

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Reviewer:

abapplez

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Oct. 10, 2010

Very good bread. It is very tart, however, especially if you use fresh cranberries like I did. If you do, definitely do the glaze or the tartness is a bit overwhelming. I used orange juice instead of lemon juice--only because of how tart my loaves turned out. This is enough to make one full loaf of bread and the mini loaves, so bear that in mind if you aren't looking to make a lot. I made a pan of 8 mini loaves and 1 regular loaf out of this recipe. I baked the mini loaves for 30 min and the regular loaf for about 1 hour, and none of the bread turned out dry. It was moist, even before I added the glaze. Very simple, pretty, and tasty. thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Mar. 13, 2010

Really tart, but I liked it a lot. Good extra-cranberries-in-the-freezer recipe.

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Reviewer:

Demi

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: San Angelo, Texas, USA

Reviewed: Jun. 4, 2009

I baked this in a regular loaf pan and decreased the temperature to 325 and increased the cooking time considerably (just under two hours) but it turned out beautiful, just like in a picture. The only thing I would change is the amount of lemon in the bread itself, the glaze was perfect but the bread kind of leaves a tase in your throat due to the massive amounts of lemon. I'll probably cut the zest next time, otherwise, gorgeous. Will definitely make again.

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Reviewer:

Jessica K

Cooking Level: Intermediate

Home Town: Kingsport, Tennessee, USA

Living In: Dallas, Texas, USA

Reviewed: Mar. 3, 2009

Ok- A little dry and slightly salty. I made one loaf and the rest I made into muffins. They were good but not freat.

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Reviewer:

nisajoy

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

Reviewed: Jan. 13, 2009

Very pretty and unique. I like the idea of the cranberrieds in the lemon loaf, but it just left something to be desired for me. The sugar didn't dissolve well in the lemon juice so I heated the juice and sugar in the microwave for 35 seconds and this worked perfectly. I also added the glaze while still in the pan after the first one. Adding it after it is taken out was just a little too messy and I lost some of the glaze that way. But poking the holes and pouring it on the warm loaf still in the pan worked great. It still came out of the pan okay.

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Reviewer:

rhonda

Cooking Level: Expert

Living In: Bella Vista, Arkansas, USA

Reviewed: Jan. 4, 2009

This is a great recipe IF you follow the directions. I tried to treat the dried cranberries as you would raisins and plumped them which put to much liquid in the mix. DON'T!!!! Once I made this the right way it was wonderful and got many smiles. I did try orange peel and juice and the flavor was really good.

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Reviewer:

neva45s

Reviewed: Dec. 28, 2008

Perfect, delicious recipe. Maybe a small bit dense, but that could be my fault for over beating... or under beating... I'm not sure. Loaf has always been tricky for me. But the glaze ensures that it's not dry at all, and it's been getting great receptions!

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Reviewer:

Joc

Cooking Level: Intermediate

Reviewed: Dec. 9, 2008

This is delicious! The only reason I'm giving it 4 instead of 5 is that, as a person who LOVES lemon/sour-sweet things, even I thought this was just a little too lemony. I would leave off the glaze the next time I make this. It is moist and soft and doesn't need the glaze that just makes it a little too lemony. If you really wanted a frosting or something, I'd recommend a cream cheese frosting. The other changes I made: I added 1tsp vanilla after adding the eggs. I used macademia nuts instead of walnuts. I baked it in a 9x13 inch pan at 350 for 45 minutes. I might add white chocolate chips next time. Wonderful!

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