It’s the beginning of February, there’s snow on the ground here in Philly and this gal needs some rays of sunshine to brighten the day. What better way to spark up the day but some sweet and tart Meyer Lemon Cranberry Bread.
I have a bit of a Meyer lemon confession – when I see them int the grocery store, I can’t resist getting some. It’s like arugula – I always keep some on hand. I don’t know why but if I have to choose between a regular lemon and a Meyer lemon, I always go with the Meyer.
This recipe made me a VERY happy girl – I always have cranberries in the freezer and with the Meyer lemons in the fridge, I was able to whip this up in no time. The batter is dense so don’t be alarmed. Plus, with Meyer lemons taking center stage, I decided to play with it and use my new lemon loaf baking pan so it looked as fabulous as it tasted. This Meyer lemon cranberry bread is moist, fabulous and full of sweet and tart flavor. The kicker is the lemon sugar – that was huge and I think I need to make a batch for the pantry. I also added a touch of vanilla to the batter for added sweetness and it added the right note of flavor to it. All and all, this was another Secret Recipe Club winner.
A slice of this bread with some coffee and you have a bright start to the morning.
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