Cranberry Lemon Bread

• 2/3 cup shortening
• 1-2/3 cups sugar
• 3 large eggs
• 1/2 cup sour cream
• 1-1/4 teaspoons lemon extract
• 2-1/3 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1-1/4 cups dried cranberries
• 2 teaspoons poppy seeds, optional

1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and lemon extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Fold in cranberries and poppy seeds if desired.
2. Pour into four greased 5-3/4x3x2-in. loaf pans. Bake at 350u0b0 for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

shortening, sugar, eggs, sour cream, lemon, flour, baking powder, baking soda, salt, buttermilk, cranberries, poppy seeds

Taken from www.tasteofhome.com/recipes/cranberry-lemon-bread/ (may not work)