Cranberry Lemon Bread

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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