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 1/2×4 1/2×2 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.”
Yields
1 Servings