A great loaf for the holidays
As soon as I saw fresh cranberries at the store, I started dreaming up this loaf. This cake is filled with all my favorite flavors – lemon, almond and cranberry.
When I first baked the loaf, I was so eager to taste it, I couldn’t wait for it to cool so I could glaze it. (Just like these Pumpkin Scones.)
Although it was delicious straight out of the oven, it didn’t nearly compare to the flavor the next day. I added a thick lemon icing that jazzed up the cake. Overnight all the flavors of the loaf came out creating the perfect, moist cake. I hope I get to make this loaf again this holiday season. You should, too 🙂
Cranberry Lemon Loaf
Author: Megan - The Emotional Baker
Serves: 10
Ingredients
- 8 ounces lite silken tofu
- ¾ cup canola oil
- ½ cup lemon juice
- 2 cups sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1½ cups fresh cranberries, sliced in half
- 2-3 cups powdered sugar, depending on desired consistency
- Juice of 1-2 lemons, depending on desired consistency
Instructions
- Preheat oven to 350 degrees.
- In a blender, combine silken tofu, oil and lemon juice. Transfer to large bowl.
- Mix in sugar, vanilla and almond extract.
- In measuring cup, combine flour, baking soda, baking powder and salt.
- Add to liquid mixture and mix until smooth.
- Bake for 60-90 minutes. Check after 50 minutes, if getting too brown, cover with aluminum foil.
- Transfer to wire rack and allow to cool.
- Make glaze: Combine powdered sugar and lemon juice in small bowl, until desired consistency is reached.
- Pour on cool cake. Allow to set before slicing.
I love the combination of cranberries and lemons. And I agree, this is the perfect holiday loaf!
Me too. Thank you, Ashley!
I’m prepping this for the holidays!
Yeah! Let me know how it turns out 🙂
Love this loaf.. I bet the combination of flavors is great. I totally have problems with wanting to eat things right out of the oven 🙂
Thank you, Laura! I try to make my treats early enough in the day so they can cool, but I always end up getting the treat done right at snack time and I just can’t wait for it to cool.
I love the cranberry and lemon combo. I made lemon cranberry scones before, but I would love to make a loaf. This looks fantastic!
Thank you! Those scones sound delicious. I will have to try that combo the next time I make scones.
This looks so delicious and festive!! The combination of cranberries and almond and lemons is just great. I will not be able to wait either 🙂
Thank you, Zainab! I can’t wait to make this loaf again, but I will have to wait before eating it because it is so delicious the second day.
I seriously think I hear this bread calling my name!! It looks awesome!!
Thank you, Jocelyn!
I had an abundance of lemons from our bush and a bag of cranberries so was I glad I stumbled upon this recipe. As I read the cooking instructions, step 2 says combine tofu, OIL & lemon juice. I didn’t see oil in the ingredient list. Did I miss something? I didn’t add oil but proceeded with the recipe anyway. After adding the flour it seemed like the batter was way to thick. I added 1/2 cup of applesauce to the batter and folded in the cranberries.
I baked it for 60 minutes, let it cool a bit then had the family taste test it. This loaf is absolutely divine! I won’t be frosting it, my family loved it without icing. I have a grown son who is vegan so this is a definite keeper!
I look forward to perusing the rest of your site.
Debbie, thanks for your comment. I really appreciate the feedback.
I must have inadvertently left out the canola oil, but I have updated the recipe. I’m glad to hear the applesauce worked well. I’ll have to try adding it next time.
It makes me so happy you and your family liked the end result. Let me know if you try anything else.