Cranberry fruit and nut bread

Yield: 6 servings

Measure Ingredient
¾ cup Butter or margarine, softened
1½ cup Sugar
3 Eggs
2½ cup All-purpose flour
1½ teaspoon Baking powder
1½ teaspoon Baking soda
1 teaspoon Salt
¼ teaspoon Nutmeg, ground
1½ cup Commercial sour cream
1 teaspoon Vanilla extract
¾ cup Cranberries, chopped
½ cup Pecans, chopped
½ cup Golden raisins
⅓ cup Apricots, dried, chopped
Pecan halves
Whole cranberries
1 cup Powdered sugar, sifted

1½-2 tb milk

Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition.

Combine flour, baking powder, soda, salt, and nutmeg; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each adddition Stir in vanilla.

Fold in cranberries, chopped pecans, raisins, and apricots.. Pour batter into 2 greased and floured 8-½ x 4- ½ x 3-inch loafpans; arrange pecan halves on top . Bake at 35 degrees F. for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. arrange whole cranberries on loaf. Combine powdered sugar and milk, mixing well; drizzle over loaves.

Yield: 2 loaves.

Recipe from: Creative Ideas For Living magazine, December 1984

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