Cranberry Fruit Bread Recipe

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Cranberry Fruit Bread Recipe
Cranberry Fruit Bread Recipe photo by Taste of Home
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Cranberry Fruit Bread Recipe

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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
MAKES:
54 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
54 servings
TOTAL TIME:
Prep: 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 8x4-in. loaf pans.
Bake at 350° for 60-65 minutes or until a toothpick inserted in 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

Nutritional Facts

1 slice: 137 calories, 4g fat (1g saturated fat), 8mg cholesterol, 64mg sodium, 25g carbohydrate (15g sugars, 2g fiber), 2g protein.

  • 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
  1. 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.
  2. 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 8x4-in. loaf pans.
  3. Bake at 350° for 60-65 minutes or until a toothpick inserted in 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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MY REVIEW
dozer77 User ID: 5241414 1104
Reviewed Dec. 20, 2012

"This is wonderful..everyone liked it so much I had to go buy more ingredients to make more loaves. The loaves are great for gift giving."

MY REVIEW
2124arizona User ID: 845443 2275
Reviewed Mar. 20, 2012

"This bread is soooo good! It makes wonderful gifts. Be sure the recipe is handy because you'll be asked for it."

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