CRANBERRY FRUIT BREAD

Cranberry Fruit Bread image

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

Provided by Taste of Home

Time 1h20m

Yield 3 loaves.

Number Of Ingredients 15

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 zest
4 cups all-purpose flour, divided
2 cups sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup orange juice
1/4 cup warm water
1/4 cup canola oil

Steps:

Preheat oven to 350°. In a large bowl, combine the cranberries, pecans, fruit, dates, raisins and zest. 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.

Nutrition Facts : Calories 137 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 64mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.