Cranberry Lemon Bread
Cranberry Lemon Bread recipe
Yield
12 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
softened |
|
| ¾ | cup |
sugar
|
|
| 2 | whole |
eggs
|
*
|
| 2 | teaspoons |
lemon zest
grated |
|
| 2 | cups |
all-purpose flour
sifted |
|
| 2 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
milk
|
|
| 1 | cup |
cranberries
fresh, chopped |
|
| ½ | cup |
pecans
chopped |
|
| 2 | teaspoons |
lemon juice
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
softened |
|
| 177 | ml |
sugar
|
|
| 2 | whole |
eggs
|
*
|
| 1E+1 | ml |
lemon zest
grated |
|
| 473 | ml |
all-purpose flour
sifted |
|
| 13 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 177 | ml |
milk
|
|
| 237 | ml |
cranberries
fresh, chopped |
|
| 118 | ml |
pecans
chopped |
|
| 1E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
Cream together butter and ¾ cup sugar in mixing bowl, until light and fluffy.
Add eggs one at a time. Add lemon rind.
Beat well.
Sift together flour, baking powder, and slat. Add to batter alternately with milk.
Beat until smooth. Fold in cranberries and pecans.
Pour batter into greased loaf pan.
Bake about 55 to 60 minutes.
Cool in pan 10 minutes.
Turn out onto rack. When completely cool, combine lemon juice and sugar.
Spoon over top. Wrap well.
Note: Best when served the day after baking, so flavors have a chance to mingle.
