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Title: Cranberry Fruit Bread Categories: Breads - qu, Cranberries, Desserts, Fruit, Holidays Yield: 1 Servings 12 oz Bag cranberries, halved, -fresh or frozen 2 c Pecan halves 1 c Chopped mixed candied fruit 1 c Chopped dates 1 c Golden raisins 1 tb Grated orange peel 4 c All-purpose flour, divided 2 c Sugar 1 tb Baking powder 1 ts Baking soda 1/4 ts Salt 2 Eggs 1 c Orange juice 1/4 c Shortening, melted 1/4 c Warm water Combine cranberries, pecans, fruit, dates, raisins and orange peel with 1/4 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 1/2x2 1/2" loaf pans. Bake at 350 F. for 60-65 minutes or until breads test done. Yield: three loaves. MC formatting by bobbi744@sojourn.com 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 |