Cranberry Lemon Bread - cooking recipe

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup shortening
1 1/4 cups sugar
2 eggs, lightly beaten
1/2 cup buttermilk
1/2 teaspoon vanilla
1 tablespoon freshly grated fresh lemon rind
1 cup fresh or unthawed frozen cranberries

Preparation

Combine dry ingredients.
Set aside.
Cream together the shortening and sugar.
Stir in eggs, one at a time, beating after each one until well combined.
Stir in buttermilk, vanilla and rind.
Stir in flour mixture until just combined.
Gently stir in the cranberries.
Pour into a greased and floured loaf pan.
Bake in the middle of a preheated 350F oven for 30 to 40 minutes, or until done.
Remove from oven and cool in the pan for 10 minutes.
Turn out on a rack to finish cooling.
This bread freezes well.