---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cranberry Lemon Bread
  Categories: Breads, Quick
       Yield: 1 servings
  
       4 tb Butter; softened
     3/4 c  Sugar
       2    Eggs
       2 ts Lemon rind; grated
       2 c  Flour; sifted
   2 1/2 ts Baking powder
       1 ts Salt
     3/4 c  Milk
       1 c  Fresh cranberries; chopped
     1/2 c  Pecans; chopped
       2 ts Lemon juice
       2 tb Sugar
  
   Preheat oven to 350~F.  Cream together butter and 3/4 cup sugar in mixing
   bowl, until light and fluffy.  Add eggs one at a time. Add lemon rind. Beat
   well.  Sift together flour, baking powder, and slat. Add to batter
   alternately with milk. Beat until smooth. Fold in cranberries and pecans.
   Pour batter into greased loaf pan.  Bake about 55-60 minutes. Cool in pan
   10 minutes.  Turn out onto rack. When completely cool, combine lemon juice
   and sugar. Spoon over top. Wrap well. Note: Best when served the day after
   baking, so flavors have a chance to mingle. Source: Cooking in the New
   South by Anne Byrn Phillips. Published by Peachtree Publishers, Limited.
   ISBN: 0-931948-52-5
  
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