Lemon-Cranberry Quick Bread

Name: Lemon-Cranberry Quick Bread
Ingredients: 2 lemons, juice and zest of; 1/2 cup unsalted butter, melted; 2 eggs; 1 teaspoon vanilla; 1 1/2 teaspoons lemon extract; 1 1/2 cups buttermilk (you can use reg. milk if you don't have buttermilk on hand.); 3 cups flour; 1 cup sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 (3 1/2 ounce) box instant lemon pudding mix; 2 cups dried cranberries

12 ingredients

5 steps

Ingredients

2 lemons, juice and zest of
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon vanilla
1 1/2 teaspoons lemon extract
1 1/2 cups buttermilk (you can use reg. milk if you don't have buttermilk on hand.)
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 (3 1/2 ounce) box instant lemon pudding mix
2 cups dried cranberries

Directions

1

Mix together in a seperate bowl dry ingredients and set aside.
2

In mixer add all wet ingredients mix well.
3

Slowly add dry to wet and mix till just combined. Stir in cranberries.
4

Divided into two tin loaf pans or one large loaf pan or muffin tins.
5

Bake at 350F for 1 hour for loafs or 30-35 minutes for muffins. Will be done when a toothpick inserted in the center comes out clean.