The Humpherys Family

Cranberry Lemon Bread

Source  Taste of Home
Recipe Added:  2/5/2012
1 cup butter, softened
1 1/2 cups sugar
4 eggs
3 Tbsp lemon juice
2 Tbsp grated lemon peel
3 cups flour
2 tsp baking powder
2 tsp salt
1 cup milk
2 cups dried cranberries
1 cup chopped walnuts
Lemon Glaze
1/4 cup sugar
1/4 cup lemon juice
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and peel. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into 4 greased mini or 2 regular loaf pans.

Bake at 350° 40-45 minutes or until a toothpick inserted comes out clean. For glaze, whisk sugar and lemon juice until sugar is dissolved. Immediately spoon over bread. Cool 10 minutes before removing from pans to wire racks to cool completely.
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