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    You are in: Home / Recipes / Lemon Cranberry Bread Recipe
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    Lemon Cranberry Bread

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    dicentra's Note:

    This recipe makes a 1 1/2 lb. loaf. I think it's especially good with butter and honey.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Grate the peel from two medium size lemons (preferably organic), then squeeze them, removing the seeds from the juice.
    2. 2
      Place all ingredients, except the cranberries and lemon peel, in bread machine in the order suggested by the manufacturer. Process on Dough setting, or knead together by hand. Add the cranberries and lemon peel shortly before the kneading is complete. This is a little tricky - too
    3. 3
      early and the cranberries will be beaten to shreds, too late and they won't be mixed in well. Allow the dough to rise for about an hour, until doubled in size.
    4. 4
      Place dough onto a lightly floured board and punch down. Lightly grease a 8 1/2 x 4 1/2 " loaf pan with butter. Without overworking the dough, place it in the loaf pan and push down until it's evenly distributed all the way into the corners.
    5. 5
      Cover with a floured towel, and let rise in a warm place for 45 minutes or until double in bulk.
    6. 6
      Bake for 20 to 25 minutes or until the loaf is golden brown and you get a hollow sound when tapping the bottom. Place on a wire rack and allow to cool for 10 minutes before slicing.

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    Nutritional Facts for Lemon Cranberry Bread

    Serving Size: 1 (806 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1658.0
     
    Calories from Fat 203
    12%
    Total Fat 22.6 g
    34%
    Saturated Fat 12.2 g
    61%
    Cholesterol 50.0 mg
    16%
    Sodium 2482.0 mg
    103%
    Total Carbohydrate 317.4 g
    105%
    Dietary Fiber 16.8 g
    67%
    Sugars 16.3 g
    65%
    Protein 44.0 g
    88%

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