Cranberry Lemon Bread Recipe

Name: Cranberry Lemon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

739

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, Cranberry Lemon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Lemon Bread

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