Buttermilk Cranberry Lemon Quick Bread

by Rachel on February 25, 2012

It's a Bundt, a Buttermilk Cranberry Lemon Bundt

I watched half of “My Big Fat Greek Wedding” the other day. For me, half of that movie is more fulfilling than all of many movies. As a baker I’m very partial to the scene in which the WASP parents of the non-Greek boyfriend deliver a Bundt Cake to the Greek family of Toula (Nia Vardalos). If you don’t have this scene firmly in mind switch from my blog to Amazon and download the damn thing immediately. “It’s a Bundt,” says the WASP mom. “Issa Boonk?” says the Greek mom. I fall into a heap of giggles every time I see it. Bundt pans make beautiful cakes, especially the new-fangled ones that come in all sorts of patterns. I own quite a few of them. I’m always tempted to put a potted plant in the center (again, download the movie this instant if that reference makes no sense to you!). This quick bread is light, flavorful and the perfect addition to either a weekday breakfast or a Sunday brunch. Enjoy.


I just need a potted plant and I'll be all set

Buttermilk Cranberry Lemon Quick Bread (makes two loaves or one loaf and one mini Bundt cake)

  • ¾ cup sugar
  • 6 tablespoons unsalted butter, softened
  • 3 eggs
  • 2 teaspoons lemon juice
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¾ cup buttermilk
  • 4 teaspoons lemon peel
  • 3/4 cup dried cranberries

Pre-heat oven to 350 degrees.

Grease and flour two 7 ½ x 3 ½ x 2 inch loaf pans (or if you’re feeling reckless use one 9 x 4 x 2 inch loaf pan and one mini-bundt pan).

In a mixing bowl beat together the sugar and butter until combined. Beat in eggs, and lemon juice. Sift together the flour, baking powder and salt. Add the flour mixture in two additions, alternating with the buttermilk. Fold in the lemon peel and dried cranberries. Spread batter evenly in the two loaf pans (or in the larger loaf pan and small bundt pan). Bake for 30-40 minutes until the sides pull away from the pan and a cake tester comes out clean (baking time will vary depending on the size of your pan).  Cool in pans for five minutes. Invert onto a serving platter. Eat warm right out of the oven and don’t save any for anyone else.

{ 2 comments… read them below or add one }

Jordan March 30, 2012 at 3:47 pm

But you can’t have a buttermilk-cranberry-lemon bread without any Cranberries!

Rachel March 31, 2012 at 1:28 pm

Dear Jordan:
I am SO sorry. Every once in a while my recipe editing skills fail me. This is one of those times. You are in fact correct. One must have cranberries to make cranberry bread. They are clearly present in the photograph, and were there when we ate the bread, but somehow they disappeared into the nano-sphere when I typed up the recipe. Please forgive me. The recipe is edited and fixed and you can commence baking immediately.
Please forgive me.

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