Lemon Cranberry Anise Bread Recipe

Name: Lemon Cranberry Anise Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached all-purpose flour; 1 cup whole wheat flour; 2 teaspoons anise or 2 teaspoons fennel seeds, crushed; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 medium banana; 1 ½ cups buttermilk; 1 egg; 1 egg white; ½ cup light brown sugar, firmly packed; 2 tablespoons canola oil; 2 tablespoons lemon juice; 1 tablespoon lemon, rind of, shredded; 1 teaspoon vanilla extract; ⅓ cup dried cranberries

Servings: persons

2 cups unbleached all-purpose flour
1 cup whole wheat flour
2 teaspoons anise or 2 teaspoons fennel seeds, crushed
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 medium banana
1 ½ cups buttermilk
1 egg
1 egg white
½ cup light brown sugar, firmly packed
2 tablespoons canola oil
2 tablespoons lemon juice
1 tablespoon lemon, rind of, shredded
1 teaspoon vanilla extract
⅓ cup dried cranberries

1
Preheat oven to 3500F.
2
Spray an 8-1/2 x 4 in.
3
loaf pan with non-stick cooking spray; set aside.
4
In a large bowl, stir together the flours, anise seeds, baking powder, baking soda and salt unti l well combined.
5
In a food processor or blender, place the banana, buttermilk, eggs, brown sugar, oil, lemon juice, peel and vanilla; process until smooth.
6
Pour mixture into the dry ingredients; stir just until moistened.
7
Stir in the cranberries.
8
Spoon into the prepared pan.
9
Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
10
Remove from the pan; cool completely on a wire rack.

1199

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups unbleached all-purpose flour, 1 cup whole wheat flour, 2 teaspoons anise or 2 teaspoons fennel seeds, crushed, 1 teaspoon baking powder, and more.

Yes, Lemon Cranberry Anise Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cranberry Anise Bread

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