Let’s be honest here, mornings suck. You wake up, drag yourself over to the pantry and start the morning off with a boring ol’ bowl of Cheerios.
My solution? Low-Fat Lemon Cranberry Loaf with Lemon Glaze! A perfect breakfast makes for a perfect day! And the best part? It’s low-fat 🙂
This loaf takes only around 10 minutes to throw together and then after an hour in the oven, it’s ready. Easy peasy.
I usually make this loaf for breakfast or brunch, but it could just as well be a snack or dessert. It’s perfect for any occasion! It’s by far my mums favourite recipe, she’s a sucker for cranberries.
Here’s the recipe! Get bakin’ 😀
Low-Fat Lemon Cranberry Loaf with Lemon Glaze
– ¼ cup canola oil
– 2 ¼ tablespoons lemon juice
– 2 eggs, slightly beaten
– ½ milk of choice (I used 1%, but soy, 2% etc. would also work)
– 1 ½ cups flour
– 2 teaspoons baking powder
– ¾ cup sugar
– 1 teaspoon salt
– 2 tablespoons lemon zest
– 1 cup fresh or frozen cranberries
– 3 tablespoons unsalted butter
– 1 cup plus 1 tablespoon confectioners sugar
– ½ teaspoon vanilla extract
– 1 tablespoon lemon juice
– 1 tablespoon warm water
Preheat oven to 350 degrees.
Grease a loaf pan or use a non stick loaf pan.
In a large bowl, mix oil, lemon juice, eggs and milk together.
In a separate bowl, combine flour, baking powder, sugar and salt.
Add dry ingredients to the oil mixture and stir until just combined. Fold in cranberries and lemon zest. Don’t over mix the batter or the loaf won’t turn out as fluffy and moist.
Pour batter into the greased or non stick loaf pan.
Place in oven and bake for an hour or until a tooth pick inserted into the center comes out clean.
Let cool in the pan for 20 minutes then transfer to a cooling rack to let cool.
While the loaf is cooling, combine the butter, confectioners sugar, vanilla, lemon juice and water in a bowl to make glaze. Mix well.
Once the loaf has become just luke warm to the touch, drizzle the glaze on top with a spoon and let set for 15 minutes.
Loaf Recipe Adapted from: Low Fat Cooking – About
Glaze Recipe Adapted from: My Baking Addiction
P.S. This is my first post, so please bear with me