cranberry lemon bread

2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
¼ cup shortening
1¼ cups sugar
2 eggs, beaten lightly
½ cup buttermilk
½ tsp vanilla
2 tbsp lemon rind
1 cup cranberries

1. Preheat oven to 350°
2. Mix dry ingredients together in small bowl
3. Mix the remaining ingredients (except for the cranberries) in a large bowl
4. Add the dry ingredients slowly to the mixture in the large bowl
5. Gently stir in the cranberries
6. Fill 3 greased mini loaf pans (5¾ x 3 x 2⅛) with the batter
7. Bake at 350° for 30-40 minutes
8. Let cool for 10 minutes before removing from pan

Fresh cranberries that have been frozen work the best. If you want to make a normal sized loaf you will have to bake for a much longer time – maybe an hour. Stick a toothpick in the top of the loaf and if it comes out clean, it’s done!