Cranberry Fruit Bread Recipe

Cranberry Fruit Bread Recipe photo by Taste of Home

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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

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Cranberry Fruit Bread Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 54 Servings

20 60 80

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 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

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.
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.
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.

Nutritional Facts 1 serving (1 slice) equals 137 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 64 mg sodium, 25 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Cranberry Fruit Bread in Taste of Home December/January 1994, p25