Betsy's Lemon-Cranberry Bread

Ingredients

BREAD

• 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)

GLAZE

• 1/4 cup sugar
• 1/4 cup lemon juice

Directions

1. 1

   In a mixing bowl, cream the butter, sugar, lemon juice & peel.

2. 2

   Add the eggs, one at a time, beating well after each addition.

3. 3

   Combine the flour, baking powder and salt in a separate bowl; then add to creamed mixture alternately with milk.

4. 4

   Stir in cranberries and nuts.

5. 5

   Pour into greased 9x5x3" bread pan or four greased 5.75x3x2" loaf pans.

6. 6

   Bake at 350F for 1 hour (9x5x3") or 40-45 minutes (5.75x3x2") or until pick inserted in center comes out clean.

7. 7

   Cool for 10 minutes before removing from pan to wire rack.

8. 8

   With a toothpick or skewer, poke 12 holes into loaf.

9. 9

   Cool bread completely.

10. 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.