Betsy S Lemon Cranberry Bread Recipe

Ingredients for Betsy S Lemon Cranberry Bread

• 1 cup (2 sticks) unsalted butter, softened
• Sugar
• ¼ cup fresh lemon juice
• Lemon Peel
• 2 large eggs
• All Purpose Flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• Low Fat Milk
• Dried Cranberries
• Walnuts
• 2 cups powdered sugar

How to Make Betsy S Lemon Cranberry Bread

1. Preheat oven to 350°F (175°C). Grease and flour two 9x5x3 inch loaf pans.
2. In a large bowl, cream together the butter and sugars until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the lemon zest, cranberries, and nuts.
7. Divide the batter evenly between the prepared loaf pans.
8. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
11. Once the loaves are completely cool, drizzle the glaze over the top.