Cranberry Lemon Bread

From: Roxygirl in Colorado

On Mar 18, 2008

Made this for my father in law (he loves lemon) for breakfast. The texture came out really nice and it slices great. I did add some chopped walnuts since I love them in cranberry bread. Thanks MaeEast for posting. Roxygirl

From: *Pixie*

On Jul 21, 2005

Really good cranberry bread. I used frozen cranberries and used quite a bit more than one cup because I wanted to use them up. I ended up having to cook it a bit longer because of this, more like 50 minutes. I like extra berries in things with berries so this was good. Also, I subbed lemon extract for the vanilla because I wanted a bit more of a lemon flavour. Thanks for sharing this one, MaeEast, it will be high up on my pick of what to make next time I have cranberries.

From: Chef #700745

On Dec 23, 2007

I've made this same recipe (which I believe initially was from a decades old Gourmet magazine) for most Thanksgivings and Christmas time gatherings. I double the recipe and pour the batter into mini loaf pans - about 7 or 8. As the MaeEast said, this freezes well and you can take the loaves out of the freezer in the morning for the day you want to partake in the scrumptious loaves. They make great little gifts as well.