5 from 1 review


  • 1 egg
  • 2 tablespoons soft butter
  • 1 cup sugar
  • 1/4 cup Meyer lemon juice
  • 1/3 cup water
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon Meyer lemon zest
  • 2 cups fresh cranberries
  • 1/2 cup chopped nuts


  1. Set oven to 350º F. Grease a loaf pan.
  2. Cream egg and butter together. Beat in sugar and mix for a minute on medium speed until light and fluffy.
  3. Mix in juice and water. (Remember to zest the lemon first and set aside.)
  4. Whisk flour with dry ingredients and add to the wet mixture gradually, mixing on low speed until incorporated. Make sure there’s no flour stuck to the sides or egg tuck underneath. Mixture will be very thick. If necessary to fully combine, add an extra tablespoon of water.
  5. Stir in the zest, cranberries, and nuts.
  6. Spread into loaf pan and bake 45 minutes, or until a toothpick inserted in the center comes out clean.


Meyer lemons are a thin-skinned variety with an exceptionally floral flavor. Orange zest and juice can be substituted for lemon. One medium-large Meyer lemon or orange should provide sufficient zest and juice for this recipe.
Cooked loaf can be wrapped tightly and frozen for up to 2 weeks. Thaw gradually in fridge, still wrapped.

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