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
<bobbi744@sojourn.com> on Jan 25, 1997.
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