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Ingredients
| multipurpose shortening: 2/3 cup |
| granulated sugar: 1 1/3 cups |
| eggs: 3 |
| fat free sour cream: 1/2 cup |
| lemon extract: 1 1/4 tsp |
| unbleached all-purpose flour (unsifted): 2 1/3 cups |
| baking powder: 1 1/4 tsp |
| baking soda: 1 1/4 tsp |
| salt: 1 tsp |
| buttermilk: 1 cup |
| dried sweetened cranberries: 1 1/4 cups |
Cranberry Lemon Bread
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
50 min -
Servings
4 serving(s)
Tags
- In a large mixing bowl, cream shortening and sugar.
- Add eggs one at a time beating well after each one.
- add sour cream and lemon extract, mix well.
- Combine the flour, baking powder, baking soda and salt, mix well.
- Add to creamed mixture alternately with the buttermilk.
- Fold in cranberries.
- Pour into 4 greased 5 3/4x3x2 loaf pans.
- Bake at 350 for 40-50 minutes.
- Cool 10 minutes beforeremoving from pans.
- These freeze very well.