Cranberry Lemon Loaf

Featuring

Delight your taste buds and nourish your eyes with this Cranberry Lemon Pecan Loaf. It is packed with tangy cranberries, pecans, and made with olive oil instead of butter. Cranberries aren’t just delicious, they are rich in antioxidants: lutein, zeaxanthin, and quercetin that can help protect your eyes from UV damage and environmental stressors. The vitamin C in cranberries promotes collagen production to maintain the health of your corneas and blood vessels in your eyes. We added pecans for omega-3’s, which contribute to eye health by reducing inflammation. Made with monounsaturated olive oil instead of butter, it’s a healthier loaf without compromising on flavor. Each recipe makes two loaves - one to savour and one to share.

Makes 2, 8 1/2" x 4 1.2" x 3" loaves

Ingredients

  • 2 - 8” x 4” baking pans
  • Non stick vegetable spray
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • The zest of 1 lemon
  • 1 cup granulated sugar
  • 1/3 cup olive oil
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup milk
  • 1 cup pecans, chopped
  • 12 oz fresh or frozen cranberries (do not thaw cranberries)

Method

  1. If using fresh cranberries, blanch and drain.
  2. Preheat oven to 325 degrees Fahrenheit.
  3. Spray 2, 8 1/2” x 4 1/2” loaf pans with non stick vegetable oil spray.
  4. In a medium bowl, combine flour, baking powder, baking soda, salt, and lemon zest; stir to blend.
  5. In a large bowl, mix sugar, olive oil, eggs, vanilla, and milk.
  6. Add dry ingredients all at once to the wet ingredients. Mix just to combine. Do not over mix.
  7. Fold in chopped pecans and cranberries.
  8. Spoon into the 2 prepared baking pans and spread evenly in the pans.
  9. Bake at 325 degrees Fahrenheit for 60-65 min or until toothpick inserted into the centre of the loaf comes out clean. Let cool 10 min. Then remove from baking pan and transfer to a wire rack. Cool for 30 minutes and then enjoy!