Lemon-Cranberry Quick Bread

2 of my favorite ingredients!! Perfect breakfast!!

2 lemons, juice and zest of
1/2 cup unsalted butter, melted…
2 eggs
1 teaspoon vanilla
1 1/2 teaspoons lemon extract
1 1/2 cups buttermilk (you can use reg. milk if you don’t have buttermilk on hand.)
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 (3 1/2 ounce) box instant lemon pudding mix
2 cups dried cranberries
1 Mix together in a seperate bowl dry ingredients and set aside.
2 In mixer add all wet ingredients mix well.
3 Slowly add dry to wet and mix till just combined. Stir in cranberries.
4 Divided into two tin loaf pans or one large loaf pan or muffin tins.
5 Bake at 350F for 1 hour for loafs or 30-35 minutes for muffins. Will be done when a toothpick inserted in the center comes out clean.
Serving Size: 1 (1582 g)
Servings Per Recipe: 1
Amount Per Serving% Daily ValueCalories 1882.9 Calories from Fat 49426%Total Fat 54.9 g84%Saturated Fat 32.0 g160%Cholesterol 340.8 mg113%Sodium 2642.3 mg110%Total Carbohydrate 317.1 g105%Dietary Fiber 9.6 g38%Sugars 114.8 g459%Protein 32.7 g65%
Courtesy food.com