Betsy's Lemon-cranberry Bread

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 2/3 cup butter, softened
• 1 1/2 cups sugar
• 3 tablespoons lemon juice
• 2 tablespoons lemon peel, grated
• 4 eggs (or can use 2 cups egg-substitute)
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 cup low-fat milk
• 2 cups dried cranberries
• 1 cup walnuts, chopped (or almonds)
• 1/4 cup powdered sugar
• 1/4 cup lemon juice

Recipe

• 1 in a mixing bowl, cream the butter, sugar, lemon juice & peel.
• 2 add the eggs, one at a time, beating well after each addition.
• 3 combine the flour, baking powder and salt in a separate bowl; then add to creamed mixture alternately with milk.
• 4 stir in cranberries and nuts.
• 5 divide batter between two greased 9x5x3" bread pans or six greased 5.75x3x2" mini loaf pans.
• 6 bake at 350f for 1 hour (9x5x3") or 40-45 minutes (5.75x3x2") or until pick inserted in center comes out clean.
• 7 cool for 10 minutes before removing from pans to wire rack.
• 8 with a toothpick or skewer, poke 12 holes into each loaf.
• 9 cool bread completely.
• 10 combine sugar and lemon juice for the glaze and combine until the sugar is dissolved completely. spoon glaze over loaf. cool completely before serving.