Yield: 1 Servings
|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|
|1 tablespoon||Baking powder|
|1 teaspoon||Baking soda|
|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.