Betsy's Lemon-Cranberry Bread

Recipe by HokiesMom
READY IN: 1hr 10mins
YIELD: 2 loaves




  • In a mixing bowl, cream the butter, sugar, lemon juice & peel.
  • Add the eggs, one at a time, beating well after each addition.
  • Combine the flour, baking powder and salt in a separate bowl; then add to creamed mixture alternately with milk.
  • Stir in cranberries and nuts.
  • Divide batter between TWO greased 9x5x3" bread pans or six greased 5.75x3x2" mini loaf pans.
  • Bake at 350F for 1 hour (9x5x3") or 40-45 minutes (5.75x3x2") or until pick inserted in center comes out clean.
  • Cool for 10 minutes before removing from pans to wire rack.
  • With a toothpick or skewer, poke 12 holes into each loaf.
  • Cool bread completely.
  • Combine sugar and lemon juice for the glaze and combine until the sugar is dissolved completely. Spoon glaze over loaf. Cool completely before serving.