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Cranberry Fruit Bread
Ingredients:
1 bag (12 oz.) fresh or frozen cranberries, halved
2 c. pecan halves
1 c. chopped mixed candied fruit
1 c. chopped dates
1 c. golden raisins
1 Tbs. grated orange peel
4 c. flour, divided
2 c. sugar
1 Tbs. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. orange juice
1/4 c. shortening, melted
1/4 c. warm water
1 bag (12 oz.) fresh or frozen cranberries, halved
2 c. pecan halves
1 c. chopped mixed candied fruit
1 c. chopped dates
1 c. golden raisins
1 Tbs. grated orange peel
4 c. flour, divided
2 c. sugar
1 Tbs. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. orange juice
1/4 c. shortening, melted
1/4 c. warm water
Directions:
Combine cranberries, pecans, fruit, dates, raisins and orange peel with 1/4 c. flour; set aside. In another bowl, combine sugar, baking powder, baking soda, salt and remaining flour; set aside. In a large bowl, beat eggs. Add orange juice shortening and water. Add flour mixture; stir just until combined. Fold in cranberry mixture. Spoon into 3 greased and waxed paper-lined 8 1/2 x 4 1/2 x2/12" loaf pans. Bake at 350 for 60-65 minutes or until bread tests done. Cool 10 minutes in the pans. Remove to a wire rack. Remove waxed paper and continue to cool on the rack. Makes 3 loaves.
Combine cranberries, pecans, fruit, dates, raisins and orange peel with 1/4 c. flour; set aside. In another bowl, combine sugar, baking powder, baking soda, salt and remaining flour; set aside. In a large bowl, beat eggs. Add orange juice shortening and water. Add flour mixture; stir just until combined. Fold in cranberry mixture. Spoon into 3 greased and waxed paper-lined 8 1/2 x 4 1/2 x2/12" loaf pans. Bake at 350 for 60-65 minutes or until bread tests done. Cool 10 minutes in the pans. Remove to a wire rack. Remove waxed paper and continue to cool on the rack. Makes 3 loaves.
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