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