Cranberry Lemon Bread
2 Cups flour
1 Cup sugar
1 Tablespoon lemon peel
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 Tablespoons canola oil
1/2 Cup lemon juice
1/4 Cup water
1 Cup wild cranberries or chopped commercial cranberries
1 Egg
1/4 Cup sliced almonds (optional)
Icing:
1 Cup confectioner's sugar
1 to 2 Tablespoons lemon juice.
Preheat oven to 350 degrees, and grease one loaf pan.
Mix flour, sugar, salt, lemon peel, baking powder and
baking soda together, and make a well in the center. Add egg, lemon juice, water
and oil to the well, and combine. Fold in the cranberries.
Pour into greased pan and bake for 55 to 60 minutes, until
the center is done. Cool on a rack.
Once cool, combine confectioner's sugar and lemon juice,
until smooth; drizzle over bread, and sprinkle with nuts (optional).
Blueberries work as a good substitute to cranberries.
