| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Breads – qu, Cranberries, Desserts, Fruit, Holidays | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 [email protected] 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 <[email protected]> on Jan 25, 1997.
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