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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Laced with lemon flavor and studded with tangy cranberries, this quick bread is an old family favorite. Ingredients:
2/3 cup shortening |
1-2/3 cups sugar |
3 eggs |
1/2 cup sour cream |
1-1/4 teaspoons lemon extract |
2-1/3 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking powder |
1-1/4 teaspoons baking soda |
1 teaspoon salt |
1 cup buttermilk |
1-1/4 cups dried cranberries |
2 teaspoons poppy seeds, optional |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and lemon extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Fold in cranberries and poppy seeds if desired.
2. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 4 mini loaves (6 slices each).
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