Cranberry Lemon Bread Recipe

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Cranberry Lemon Bread Recipe
Cranberry Lemon Bread Recipe photo by Taste of Home
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Cranberry Lemon Bread Recipe

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4 1 1
Publisher Photo
Laced with lemon flavor and studded with tangy cranberries, this quick bread is an old family favorite.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 2/3 cup shortening
  • 1-2/3 cups sugar
  • 3 large 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 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 4 mini loaves (6 slices each).
Originally published as Cranberry Lemon Bread in Country Woman Christmas Annual 2005, p21

Nutritional Facts

1 slice: 190 calories, 7g fat (2g saturated fat), 30mg cholesterol, 206mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.

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  • 2/3 cup shortening
  • 1-2/3 cups sugar
  • 3 large 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
  1. 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.
  2. Pour into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 4 mini loaves (6 slices each).
Originally published as Cranberry Lemon Bread in Country Woman Christmas Annual 2005, p21

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Joscy User ID: 2694585 76741
Reviewed Feb. 8, 2014

"This sounds like a wonderful treat! Must make soon. TY for sharing. Joscy"

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