Lemon-Cranberry Bread
Total preparation time: 30 min
Serves: 48Ingredients:
- 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
Steps:
- Mix eggs, canola oil, sugar, and lemon extract until smooth.
- Mix flour, baking powder, salt and add to above mixture alternating with skim milk, making sure there are no flour lumps left in batter.
- Coarsely chop cranberries in food processor. Add to batter mixing thoroughly. (Batter will be thin and pink.)
- Pour into four greased and floured loaf pans. Bake at 350 degrees 1 hour or until done when tested with toothpick.
- 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.)