Cranberry fruit bread
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.