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    Quick- Cranberry Lemon Loaf


    List of Ingredients


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


    Instructions


    1. In a bowl combine the flour, salt, baking soda and baking powder; set aside.
    2. In a large bowl, cream the shortening and sugar; add the eggs and combine well.
    3. Stir in the buttermilk, vanilla,and lemon rind; stir until well mixed.
    4. Add the flour mixtureto the buttermilk mixture, stirring just until the mixture is combined (do not overmix).
    5. Stir in the cranberries gently and mix until well distributed. Divide the batter between 6 greased mini loaf pans (4 1/2 by 2 3/8 by 1 1/2-inches). Bake in middle of a preheated 350 degree F. oven for 30 to 40 minutes, or until a toothpick comes out clean,
    6. Cool bread in pan on a rack for 10 minutes. Loosen the edges with a knife, turn the loaves right side up onto the rack and let them cool for 2 hours. Can be frozen.
 

 

 

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