Lemon Cranberry Quick Bread

The cranberries add tartness, but there is a lovely balance between the sweet and tart flavours. Thank you Food.com

 

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 )
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

• Mix together in a seperate bowl dry ingredients and set aside
• In mixer add all wet ingredients mix well
• Slowly add dry to wet and mix till just combined. 
• Stir in cranberries. 
• Divided into two tin loaf pans or one large loaf pan or muffin tins. 
• 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.