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Cranberry Lemon Bread

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.2131
Energy (kCal)1666.4535
Carbohydrates (g)268.6567
Total fats (g)60.944
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine dry ingredients. | 2. Set aside. | 3. Cream together the shortening and sugar. | 4. Stir in eggs, one at a time, beating after each one until well combined. | 5. Stir in buttermilk, vanilla and rind. | 6. Stir in flour mixture until just combined. | 7. Gently stir in the cranberries. | 8. Pour into a greased and floured loaf pan. | 9. Bake in the middle of a preheated 350F oven for 30 to 40 minutes, or until done. | 10. Remove from oven and cool in the pan for 10 minutes. | 11. Turn out on a rack to finish cooling. | 12. This bread freezes well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 2 cups - - - -
    salt 1/2 teaspoon - - - -
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    shortening 1/4 cup 453.05 0.0 0.0 51.25
    sugar 1 1/4 cups 1007.475 251.995 0.0 0.0
    egg 2 beaten 143.0 0.72 12.56 9.51
    buttermilk 1/2 cup - - - -
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    lemon 1 tablespoon grated rind 3.8425 1.2349 0.1458 0.0397
    cranberry 1 cup unthawed frozen 50.6 13.167 0.506 0.14300000000000002

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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