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  Lemon Cranberry Loaf



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1 cup vegetable oil
1 cup sugar
Zest of one Meyer lemon
1 cup Lemon Cranberry Sauce or Relish
1 cup unsweetened smooth applesauce
4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup fresh cranberries
1 cup dried cranberries
1 cup pecans, toasted and chopped

Preheat oven to 350. Lightly oil two loaf pans.
In a large bowl beat sugar into oil. Add lemon zest and cranberry sauce or relish and stir until combined.
Add applesauce and beat until completely incorporated.
In a separate bowl, mix together flour, baking powder, baking soda and salt.
Add flour mixture to wet ingredients and stir until a few streaks of flour remain.
Stir in vanilla, fresh and dried cranberries and chopped pecans. Stir to distribute evenly.
Smooth into prepared pans. Place pans in preheated oven and bake 40-60 minutes.
Cooking time depends on size of loaf pans. Check for doneness with a toothpick.
Remove from pan to cool. Wrap well and serve the next day for best results or freeze.
Cover leftovers and eat within a week or freeze up to six months.

Copyright © 2019 Stefanie Samara Hamblen