Cranberry Lemon Bread
A moist and flavorful cranberry lemon bread bursting with tart cranberries and bright lemon zest, perfect for breakfast, brunch, or a delightful afternoon treat with a citrusy twist.
Ingredients
- 2 cups all-purpose flour ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon double-acting baking powder ⓘ
- 1/4 cup vegetable shortening, softened ⓘ
- 1 1/4 cups sugar ⓘ
- 2 large eggs, beaten lightly ⓘ
- 1/2 cup buttermilk ⓘ
- 1/2 teaspoon vanilla ⓘ
- 1 tablespoon freshly grated lemon rind
- 1 cup fresh or unthawed frozen cranberries ⓘ
Instructions
- In a bowl, combine well the flour, salt, baking soda, and baking powder.
- In a large bowl, stir together the shortening and sugar; add the eggs and combine the mixture well.
- Stir in the buttermilk, vanilla, and lemon rind, combining the mixture well.
- Add the flour mixture and stir the batter until it is just combined.
- Gently stir in the cranberries.
- Pour batter into a buttered loaf pan.
- Bake in a 350°F oven for 50 to 60 minutes or until a skewer comes out clean.
- Cool on a pan on a rack for 10 minutes.
- May be wrapped tightly in foil and frozen.
Nutrition & Diet Analysis (per serving)
620
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).