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Lemon Poppyseed Bread with Cranberries
5 from 6 votes

Lemon Poppyseed Bread with Cranberries

This quick bread recipe uses Greek yogurt to add flavor and add extra protein to each sweet slice.

Servings: 1 loaf
Course: Breakfast
Cuisine: American

Ingredients

  • ½ cup cranberries
  • 1 lemon poppyseed muffin and bread mix Fleishmann's Simply Homemade, box
  • ⅔ cup plain Greek yogurt or vanilla Greek yogurt
  • 2 egg
  • ⅓ cup canola oil or vegetable oil
  • ⅓ cup water
  • 1 cup powdered sugar
  • ½ lemon , juiced

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Spray an 8 ½ X 4 ½ inch loaf pan with cooking spray and set aside.
  2. Pour the cranberries into a small bowl and cover with boiling water. Let the cranberries sit for 15 minutes to soften and plump up. Drain the water and gently squeeze the excess water from the cranberries. Set aside.
  3. Combine the bread mix, Greek yogurt, eggs, oil and water in a large mixing bowl with a spoon and stir until combined. Gently fold in the drained cranberries.
  4. Pour the batter into the prepared pan and bake for 45 to 50 minutes or until a wooden toothpick comes out clean. Cool for 10 minutes then remove from the pan. Allow the bread to cool completely.
  5. Sift the powdered sugar into a small bowl and stir in the lemon juice 1 teaspoon at a time until the glaze is just thin enough to drizzle. Drizzle the cake with the glaze..Slice and serve warm or at room temperature.