Lemon-Cranberry Mini Tea Breads

Tea Bread:

1 1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 c (about 4 oz) fresh or frozen, thawed cranberries, coarsely chopped, or 1 c dried
1 c + 1 Tbsp sugar
6 Tbsp butter, room temperature
2 tsp finely grated lemon zest (1 large lemon)
2 eggs
1/2 c milk
1 tsp vanilla extract

Glaze:

1/3 c sugar
1/4 c fresh lemon juice

Preheat oven to 350 degrees. Grease four mini-loaf pans (5 1/2" x 3 1/2" x 2").

Sift flour, baking powder and salt into a medium bowl. Set aside. In a small bowl, stir together cranberries and 1 Tbsp sugar. Set aside.

In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest and remaining 1 c sugar until smooth and lightened slightly in color, about 1 minutes. Beat in eggs until smoothly blended. On low speed, mix in 1/2 flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until incorporated. Stir in cranberries.

Divide batter evenly among the four pans. Place pans on a baking sheet and bake for about 35 minutes, until tops are golden, edges are brown, and a toothpick inserted in center comes out clean. Cool on a rack 10 minutes.

To make glaze: Stir together sugar and lemon juice in a small saucepan over medium-low heat, until sugar dissolves, about 5 minutes. Use a toothpick to poke 6 holes in each loaf. Spoon about 3 Tbsp glaze over each loaf. Cool loaves completely in their pans.

Wrapped tightly in plastic wrap, loaves can be stored at room temperature for up to 3 days or frozen for up to one month.

NOTES
From Hannaford.
Untried.