Betsy'S Lemon-Cranberry Bread - cooking recipe

Ingredients

BREAD
2/3 cup butter, softened
1 1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons lemon peel, grated
4 eggs (or can use 2 cups egg-substitute)
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup low-fat milk
2 cups dried cranberries
1 cup walnuts, chopped (or almonds)
GLAZE
1/4 cup powdered sugar
1/4 cup lemon juice

Preparation

In a mixing bowl, cream the butter, sugar, lemon juice & peel.
Add the eggs, one at a time, beating well after each addition.
Combine the flour, baking powder and salt in a separate bowl; then add to creamed mixture alternately with milk.
Stir in cranberries and nuts.
Divide batter between TWO greased 9x5x3\" bread pans or six greased 5.75x3x2\" mini loaf pans.
Bake at 350F for 1 hour (9x5x3\") or 40-45 minutes (5.75x3x2\") or until pick inserted in center comes out clean.
Cool for 10 minutes before removing from pans to wire rack.
With a toothpick or skewer, poke 12 holes into each loaf.
Cool bread completely.
Combine sugar and lemon juice for the glaze and combine until the sugar is dissolved completely. Spoon glaze over loaf. Cool completely before serving.