Cranberry fruit bread

Yield: 1 Servings

Measure Ingredient
12 ounces Bag cranberries, halved, fresh or frozen
2 cups Pecan halves
1 cup Chopped mixed candied fruit
1 cup Chopped dates
1 cup Golden raisins
1 tablespoon Grated orange peel
4 cups All-purpose flour, divided
2 cups Sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
2 Eggs
1 cup Orange juice
¼ cup Shortening, melted
¼ cup Warm water

Combine cranberries, pecans, fruit, dates, raisins and orange peel with ¼ cup flour; set aside. In another bowl, combine sugar, baking powder, baking soda, salt and remaining flour; set aside. In a large mixing bowl, beat eggs. Add orange juice, shortening and water. Add flour mixture; stir just until combined. Fold in cranberry mixture. Spoon into three greased and waxed paper-lined 8 1/2x4 1/2x2½" loaf pans. Bake at 350 F. for 60-65 minutes or until breads test done. Yield: three loaves. MC formatting by bobbi744@...

NOTES : Holiday Bread - Runner Up by Ellen Puotinen, Tower, Minnesota. " These small loaves make nice gifts and also freeze well." Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 26 Posted to MC-Recipe Digest V1 #388 by Roberta Banghart <bobbi744@...> on Jan 25, 1997.

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