Lemon-Cranberry Quick Bread - cooking recipe

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

Preparation

Mix together in a seperate bowl dry ingredients and set aside.
In mixer add all wet ingredients mix well.
Slowly add dry to wet and mix till just combined. Stir in cranberries.
Divided into two tin loaf pans or one large loaf pan or muffin tins.
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.