Recipe - Cranberry Fruit Bread

12 ounce Bag cranberries, halved,
fresh or frozen
2 cup Pecan halves
1 cup Chopped mixed candied fruit
1 cup Chopped dates
1 cup Golden raisins
1 tablespoon Grated orange peel
4 cup Allpurpose flour, divided
2 cup Sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
One fourth teaspoon Salt
2 Eggs
1 cup Orange juice
One fourth cup Shortening, melted
One fourth cup 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 paperlined 8 1/2x4 1/2x2 1/2" loaf pans. Bake at 350 F. for 6065
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."

Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 26

Posted to MCRecipe Digest V1 #388 by Roberta Banghart
bobbi744@sojourn.com on Jan 25, 1997.