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Cranberry Lemon Bread

Cranberry Lemon Bread
Laced with lemon flavor and studded with tangy cranberries, this quick bread is an old family favorite.
24 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 2/3 cup shortening
  • 1-2/3 cups sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 1-1/4 teaspoons lemon extract
  • 2-1/3 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1-1/4 cups dried cranberries
  • 2 teaspoons poppy seeds, optional

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in
  • the sour cream and lemon extract. Combine the flour, baking powder,
  • baking soda and salt; add to creamed mixture alternately with
  • buttermilk, beating just until combined. Fold in cranberries and
  • poppy seeds if desired.
  • Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at
  • 350° for 40-50 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks. Yield: 4 mini loaves (6 slices each).
© Taste of Home 2013

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Cranberry Lemon Bread (continued)

Nutrition Facts: 1 serving (1 piece) equals 190 calories, 7 g fat (2 g saturated fat), 30 mg cholesterol, 206 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013