---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cranberry Lemon Bread
 Categories: Breads, Quick
      Yield: 1 servings
 
      4 tb Butter; softened
    3/4 c  Sugar
      2    Eggs
      2 ts Lemon rind; grated
      2 c  Flour; sifted
  2-1/2 ts Baking powder
      1 ts Salt
    3/4 c  Milk
      1 c  Fresh cranberries; chopped
    1/2 c  Pecans; chopped
      2 ts Lemon juice
      2 tb Sugar
 
  Preheat oven to 350 F.  Cream together butter and 3/4 cup sugar in mixing
  bowl, until light and fluffy.  Add eggs one at a time. Add lemon rind. Beat
  well.  Sift together flour, baking powder, and slat. Add to batter
  alternately with milk. Beat until smooth. Fold in cranberries and pecans.
  Pour batter into greased loaf pan.  Bake about 55-60 minutes. Cool in pan
  10 minutes.  Turn out onto rack. When completely cool, combine lemon juice
  and sugar. Spoon over top. Wrap well. Note: Best when served the day after
  baking, so flavors have a chance to mingle.

  Source: Cooking in the New South by Anne Byrn Phillips.
  Published by Peachtree Publishers, Limited.
  ISBN: 0-931948-52-5
 
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