Cranherry fruit bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bag cranberries -- 12 | |
| Ounces | ||
| Fresh or frozen, halved | ||
| 2 | cups | Pecan halves |
| 1 | cup | Mixed candied fruit -- |
| Chopped | ||
| 1 | cup | Dates -- chopped |
| 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 | eaches | 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 8-1/2in, x 4-½·in, x 2-½-in. loaf pans. Bake at 350 deg. for 60-65 minutes or until breads test done. Yield: 3 loaves Recipe By : Taste of Home