How many servings does this recipe make?

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

What ingredients do I need for Lemon-Cranberry Quick Bread?

You need 12 ingredients. The key ingredients include: 2 lemons, juice and zest of, 1/2 cup unsalted butter, melted, 2 eggs, 1 teaspoon vanilla, and more.

Is Lemon-Cranberry Quick Bread suitable as general?

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

How do I store leftover Lemon-Cranberry Quick Bread?

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 Quick Bread Recipe

Name: Lemon-Cranberry Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons, juice and zest of; 1/2 cup unsalted butter, melted; 2 eggs; 1 teaspoon vanilla; 1 1/2 teaspoons lemon extract; 1 1/2 cups buttermilk (you can use reg. milk if you don't have buttermilk on hand.); 3 cups flour; 1 cup sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 (3 1/2 ounce) box instant lemon pudding mix; 2 cups dried cranberries

Bake this irresistible Lemon-Cranberry Quick Bread at home. Made with lemons, unsalted butter, eggs and vanilla. Easy step-by-step instructions included.

This Lemon-Cranberry Quick Bread relies on simple, everyday ingredients such as lemons, juice and zest of, unsalted butter, melted, eggs and vanilla. It comes together quickly and makes 4 servings, at about 1436 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

1436

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

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Lemon-Cranberry Quick Bread

Tips for the best results

Variations & substitutions

My Personal Notes

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