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Cranberry Lemon Bread

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Submitted by michelleo

Cranberry Lemon Bread recipe

YIELD

12 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

4 6E+1
TABLESPOONS ML BUTTER
softened
¾ 177
CUP ML SUGAR
2 2
WHOLE WHOLE EGGS *
2 1E+1
TEASPOONS ML LEMON ZEST
grated
2 473
CUPS ML ALL-PURPOSE FLOUR
sifted
2 ½ 13
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML SALT
¾ 177
CUP ML MILK
1 237
CUP ML CRANBERRIES
fresh, chopped
½ 118
CUP ML PECANS
chopped
2 1E+1
TEASPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 627 33% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 692mg 29%
Total Carbohydrate 33g 33%
Dietary Fiber 4g 18%
Sugars g
Protein 19g
Vitamin A 9% Vitamin C 11%
Calcium 13% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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