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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 54 |
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My family looks forward to this flavorful combination of cranberry bread and fruitcake for the holidays. Baked in smaller pans, the pretty loaves make a nice gifts. The bread also freezes well. I got this recipe from a woman at church before my husband retired as minister. Ellen Puotinen, Tower, Minnesota Ingredients:
1 package (12 ounces) fresh or frozen cranberries, halved |
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 king arthur unbleached all-purpose flour, divided |
2 cups sugar |
3 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs |
1 cup orange juice |
1/4 cup warm water |
1/4 cup canola oil |
Directions:
1. In a large bowl, combine the cranberries, pecans, fruit, dates, raisins and peel. Add 1/4 cup flour and toss to coat; set aside. Combine the sugar, baking powder, baking soda, salt and remaining flour; set aside.
2. In a large bowl, beat eggs. Add the orange juice, water and oil. Stir in flour mixture just until combined. Fold in cranberry mixture. Spoon into three greased and waxed paper-lined 8-in. x 4-in. loaf pans.
3. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Discard waxed paper and cool completely. Yield: 3 loaves.
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