Lemon-Cranberry Bread

Heart-healthy
Cook time: 30 min
Servings: 48

Ingredients

  • 6 Eggs
  • 2 cups Canola Oil
  • 4 1/2 cups Sugar
  • 4 tablespoons Lemon Extract
  • 6 cups Flour
  • 3 cups Skim Milk
  • 1 tablespoon Baking Powder
  • 1 tablespoon Salt
  • 12 oz Fresh Cranberries

  1. Mix eggs, canola oil, sugar, and lemon extract until smooth.
  2. Mix flour, baking powder, salt and add to above mixture alternating with skim milk, making sure there are no flour lumps left in batter.
  3. Coarsely chop cranberries in food processor. Add to batter mixing thoroughly. (Batter will be thin and pink.)
  4. Pour into four greased and floured loaf pans. Bake at 350 degrees 1 hour or until done when tested with toothpick.
  5. Cool 10 minutes in pans, then remove and place on wire rack until completely cool. Freezes well. (Cuts easily when frozen with a large chef's knife. Use only the number of slices you need and keep the rest frozen.)

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