Cranberry Lemon Bread

• 2 c. all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. double-acting baking powder
• 1/4 c. vegetable shortening, softened
• 1 1/4 c. sugar
• 2 large eggs, beaten lightly
• 1/2 c. buttermilk
• 1/2 tsp. vanilla
• 1 Tbsp. freshly grated lemon rind
• 1 c. fresh or unthawed frozen cranberries, picked over

1. In a bowl, combine well the flour, salt, baking soda and baking powder.
2. In a large bowl, stir together the shortening and the sugar; add the eggs and combine the mixture well.
3. Stir in the buttermilk, vanilla and rind, combining the mixture well.
4. Add the flour mixture and stir the batter until it is just combined.
5. Stir in the cranberries gently and pour batter into buttered loaf pan. Bake in 350u0b0 oven for 50 to 60 minutes or until skewer comes out clean.
6. Cool on pan on rack for 10 minutes.
7. May be wrapped tightly in foil and frozen.

flour, salt, baking soda, doubleacting baking powder, vegetable shortening, sugar, eggs, buttermilk, vanilla, freshly grated lemon rind, cranberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668469 (may not work)