Glazed Cranberry Lemon Bread
From: Judi M. Phelps
Source: BH&G Five Seasons Cranberry Cookbook

4 tbsp butter or margarine
3/4 cup sugar
2 eggs
2 tsp grated lemon peel
2 cups all-purpose flour; sifted
2 1/2 tsp baking powder
1 tsp salt
3/4 cup milk
1 cup fresh cranberries; chopped
1/2 cup mixed candied fruits and peels; chopped
1/2 cup walnuts; chopped
2 tsp lemon juice
2 tbsp sugar

Cream together butter and the 3/4 cup sugar till light and fluffy.

Add eggs and lemon peel; beat well. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk, beating till smooth after each addition. Stir in cranberries, mixed fruits and peels, and nuts.

Pour into greased 9x5x3-inch pan. Bake in 350 degree oven for 55 to 65 minutes. Let cool in pan 10 minutes. Remove from pan; cool.

Combine lemon juice and 2 tablespoons sugar; spoon over top. Wrap; store overnight.