Cranberry Lemon Bread

---------- Recipe via Meal-Master (tm) v8.05

Title: Cranberry Lemon Bread
Categories: Breads, Quick
Yield: 1 servings

4 tb Butter; softened
3/4 c Sugar
2 Eggs
2 ts Lemon rind; grated
2 c Flour; sifted
2 1/2 ts Baking powder
1 ts Salt
3/4 c Milk
1 c Fresh cranberries; chopped
1/2 c Pecans; chopped
2 ts Lemon juice
2 tb Sugar

Preheat oven to 350~F. Cream together butter and 3/4 cup sugar in mixing
bowl, until light and fluffy. Add eggs one at a time. Add lemon rind. Beat
well. Sift together flour, baking powder, and slat. Add to batter
alternately with milk. Beat until smooth. Fold in cranberries and pecans.
Pour batter into greased loaf pan. Bake about 55-60 minutes. Cool in pan
10 minutes. Turn out onto rack. When completely cool, combine lemon juice
and sugar. Spoon over top. Wrap well. Note: Best when served the day after
baking, so flavors have a chance to mingle. Source: Cooking in the New
South by Anne Byrn Phillips. Published by Peachtree Publishers, Limited.
ISBN: 0-931948-52-5

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