- This recipe makes 1 loaf
2 cups (500 mL) all-purpose flour
2 ½ teaspoons (12 mL) baking powder
1 teaspoon (5 mL) salt, or less, to taste
4 tablespoons (60 mL) softened butter
¾ cup (175 mL) granulated sugar
2 teaspoons (10 mL) grated lemon rind
¾ cup (175 mL) milk
1 cup (250 mL) fresh cranberries, chopped
½ cup (125 mL) chopped walnuts or pecans
2 tablespoons (30 mL) sugar
2 teaspoons (10 mL) lemon juice
Sift together flour, baking powder and salt; set aside. In mixing bowl, cream together butter and ½ cup (175 mL) sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon rind; mix well. Add dry ingredients alternately with milk; beat until smooth.
Fold in cranberries and nuts.
Pour batter into a greased 9x5x3-inch (23x13x6 cm) pan. Bake at 350 degrees F (180 degrees C) for 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before turning out onto a rack to cool completely.
Combine 2 tablespoons (30 mL) sugar and lemon juice; spoon over top. Makes one loaf.
Note: This bread is best made a day