Sunday, November 15, 2015

Cranberry Lemon Bread

Cranberry and lemon flavors mingle together in this easy to make quick bread.  Normally I use orange and cranberry together, but I wanted to try using lemon this time and I was really pleased on how well they blend together.  Chopping the frozen cranberries was quick and mess-free using a food processor. 

Cranberry Lemon Bread

1 cup frozen cranberries, chopped
3/4 cups sugar
1/3 cup canola oil
2 large eggs
1/4 cup milk
1 tsp lemon extract
2 tsp lemon zest
2 tsp baking powder
1/2 tsp salt
1 1/2 cups flour

In a large bowl, mix together cranberries, sugar, oil, eggs, milk, lemon extract and zest.  Add in dry ingredients and pour into a greased loaf pan or 3 small pans.  Bake for 50-60 minutes for a large bread or 40-45 minutes for 3 smaller ones at 350°.  Let cool for 10 minutes before turning out and placing on a cooling rack.  Icing is optional ~

Icing ~

3/4 cup powdered sugar
2 tbsp lemon juice
Drizzle over the top of the cooled bread and let sit until it hardens.