Lemon Cranberry Quick Loaf with Glazed Citrus Drizzle

I love a fresh slice of sweet bread straight from the oven with a cup of tea. This lemon cranberry loaf combines tart lemon and bright cranberries for a light, satisfying summer bread. It’s perfect for an afternoon snack, a simple dessert, or a weekend brunch with friends.

This loaf is not only delicious but also lighter than many store-bought lemon breads. It uses non-fat Greek yogurt to add creaminess without excess fat, and applesauce replaces some of the fat or oil. A slice even provides a little protein—about 4 grams per serving.

Three reasons to make this loaf

1. Tart and sweet balance

The lemon and cranberries create a refreshing contrast that keeps this loaf light and bright—ideal in warm weather.

2. Classic flavor pairing

Lemon and cranberry are a natural match. If you prefer, you can swap the cranberries for other berries such as blueberries, blackberries, or sliced strawberries, or use a mix for variation.

3. Lower sugar than many bakery loaves

Many coffee-shop lemon loaves are heavy on sugar. This recipe keeps sugar minimal—about 8 grams per slice—so it’s a healthier option you can enjoy without overdoing it.

Ingredients

• 1 egg
• 2 egg whites (or 1/4 cup liquid egg whites)
• 3 tablespoons white sugar
• 1/2 cup plain Greek yogurt (0% is fine)
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1.5 teaspoons lemon zest
• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 heaping cup fresh cranberries (frozen may be used if thawed and drained)

For the glaze:

• 2 teaspoons fresh lemon juice
• 3 tablespoons confectioners’ (powdered) sugar

How to make Lemon Cranberry Loaf (step by step)

Follow these simple steps to bake the loaf:

1. Preheat the oven to 375°F (190°C). Spray a standard loaf pan with nonstick cooking spray.
2. In a medium bowl, whisk the egg, egg whites, and sugar until light and slightly fluffy.
3. Stir in the Greek yogurt, applesauce, vanilla, and 2 tablespoons of fresh lemon juice.
4. Add the flour, baking powder, baking soda, and lemon zest. Mix until just combined.
5. Gently fold in the cranberries.
6. Pour the batter into the prepared loaf pan and bake for about 40 minutes, until a toothpick inserted in the center comes out clean.
7. While the loaf cools slightly, whisk together the remaining 2 teaspoons lemon juice and the powdered sugar to make a thin glaze. Spoon the glaze over the warm loaf for a light coating.
8. Let the loaf cool, then cut into 10 slices.

Makes 10 slices.

Nutrition (per slice)

Approximate values per 1 slice: Calories 120; Fat 1 g; Saturated fat 0.15 g; Carbohydrates 24 g; Fiber 0.9 g; Sugar 8.7 g; Sodium 195 mg; Protein 4 g.

WW Points

Based on the WW app recipe creator: 4 points per slice. Older WW versions: 3 SP on Blue, Green & Purple plans.

Ways to vary the loaf

• Substitute other berries for cranberries—fresh or thawed frozen berries work well (drain thawed berries to avoid extra liquid).
• Make an orange-cranberry loaf by replacing lemon juice and zest with fresh orange juice and orange zest—great for holiday baking.
• Turn the batter into muffins: divide into a muffin tin and bake 18–20 minutes.
• Add sugar-free white chocolate chips for a sweet surprise.

Tips and tricks

• The loaf freezes well. Wrap tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight at room temperature.
• If cranberries sink to the bottom while baking, toss them with a little flour before folding into the batter to help them stay suspended.
• If you want more glaze without added sugar, consider a zero-calorie powdered sweetener alternative.

Similar recipes you’ll enjoy

• Double Chocolate Banana Bread
• Banana Oatmeal Chocolate Chip Muffins
• Peanut Butter Oatmeal Bars