Recipe - Cranberry Hazelnut Bread

1 One half cup All purpose flour
1 teaspoon Ground cinnamon
One half teaspoon Baking powder
One fourth teaspoon Baking soda
One fourth teaspoon Ground cloves
1 cup Dried cranberries, dried
pitted cherries, or
Snipped dates
One half cup Dried blueberries OR raisins
1/3 cup Chopped hazelnuts OR pecans
2 Eggs
Three fourths cup Packed brown sugar
One half cup Orange juice
1/3 cup Cooking oil
Brandy

Grease bottom and sides of four 4 One half x 2 One half x 1 1/2inch loaf pans.
(Greasing the sides only partway up will result in nicely rounded tops and
prevent unwanted rims along the edges.) Set aside.

In a large mixing bowl, stir together flour, cinnamon, baking powder,
baking soda, and cloves. Add cranberries or cherries, blueberries or
raisins, and hazelnuts or pecans.

In a medium mixing bowl, beat eggs; stir in brown sugar, orange juice, and
cooking oil. Stir into fruit mixture. Spoon about Three fourths cup of the batter
into each pan, stirring batter often.

Bake loaves in a 300 degree F oven about 40 minutes or till a toothpick
inserted near the center of each loaf comes out clean. Cool the loaves in
the pans on wire racks for 10 minutes. Remove loaves from pans. Cool
thoroughly on wire racks.

Wrap loaves in brandymoistened cheesecloth. Overwrap with foil. To mellow
flavors, store in the refrigerator for up to 8 weeks. Remoisten cheesecloth
with about 1 Tablespoon of brandy once a week or as needed. Makes 4 loaves,
8 servings each.

From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted
by: Karin Brewer, Cooking Echo, 6/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini