Cranberry Lemon Bread

Cranberry Lemon Bread

poniedziałek, 27 stycznia 2014

Cranberry Lemon Bread

Time: 55 mins

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup shortening
• 1 1/4 cups sugar
• 2 eggs, lightly beaten
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla
• 1 tablespoon freshly grated fresh lemon rind
• 1 cup fresh or unthawed frozen cranberries

Directions

• 1 Combine dry ingredients.
• 2 Set aside.
• 3 Cream together the shortening and sugar.
• 4 Stir in eggs, one at a time, beating after each one until well combined.
• 5 Stir in buttermilk, vanilla and rind.
• 6 Stir in flour mixture until just combined.
• 7 Gently stir in the cranberries.
• 8 Pour into a greased and floured loaf pan.
• 9 Bake in the middle of a preheated 350F oven for 30 to 40 minutes, or until done.
• 10 Remove from oven and cool in the pan for 10 minutes.
• 11 Turn out on a rack to finish cooling.
• 12 This bread freezes well.