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Cranberry Fruit Bread

Cranberry Fruit Bread
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
54 ServingsPrep: 20 min. Bake: 1 hour + cooling

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
© Taste of Home 2013

2 of 2

Cranberry Fruit Bread (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013