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Preheat
the oven to 350°. Cream together the butter and sugar until
light and fluffy. Beat in the eggs, sour cream, and lemon peel.
Sift together the flour, baking powder, baking soda, and salt. Add
to the egg-and-butter mixture. Fold in the apples, cranberries,
and walnuts.
Pour
the mixture into 3 mini-loaf pans coated with DuPont SilverStone®
non-stick, or 1 (10 1/2 x 5 1/2-inch). Bake for 1 hour or until
tester inserted in the center comes out clean. Cool in the pan for
15 minutes. Wrap in waxed paper and chill overnight. The bread slices
best when chilled. Serve at room temperature.
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