Cranberry Lemon Bread Recipe

Name: Cranberry Lemon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: ⅔ cup shortening; 1 ⅓ cups sugar; 3 eggs; ½ cup fat free sour cream; 1 ¼ teaspoons lemon extract; 2 ⅓ cups unbleached all-purpose flour; 1 ¼ teaspoons baking powder; 1 ¼ teaspoons baking soda; 1 teaspoon salt; 1 cup buttermilk; 1 ¼ cups dried cranberries

Servings: persons

⅔ cup shortening
1 ⅓ cups sugar
3 eggs
½ cup fat free sour cream
1 ¼ teaspoons lemon extract
2 ⅓ cups unbleached all-purpose flour
1 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1 ¼ cups dried cranberries

1
In a large mixing bowl, cream shortening and sugar.
2
Add eggs one at a time beating well after each one.
3
add sour cream and lemon extract, mix well.
4
Combine the flour, baking powder, baking soda and salt, mix well.
5
Add to creamed mixture alternately with the buttermilk.
6
Fold in cranberries.
7
Pour into 4 greased 5 3/4x3x2 loaf pans.
8
Bake at 350 for 40-50 minutes.
9
Cool 10 minutes beforeremoving from pans.
10
These freeze very well.

No nutrition data on file — estimate from the ingredient list.

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: ⅔ cup shortening, 1 ⅓ cups sugar, 3 eggs, ½ cup fat free sour cream, 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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