Cranberry Fruit Bread Recipe
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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 54
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups sugar
- 1 cup orange juice
- 3 teaspoons baking powder
- 1 cup chopped dates
- 1/4 cup warm water
- 1 tablespoon grated orange peel
- 1/4 cup canola oil
- 1 cup golden raisins
- 2 cups pecan halves
- 1 package (12 ounces) fresh or frozen cranberries halved
- 1 cup chopped mixed candied fruit
- 4 cups all-purpose flour divided
- Carbohydrate 13.6196593017684 g
- Cholesterol 9.40092592555773 mg
- Fat 7.54977487748075 g
- Fiber 1.04393365490641 g
- Protein 1.82197824175984 g
- Saturated Fat 2.55439691361911 g
- Serving Size 1 1 serving (46g)
- Sodium 2218.88403077322 mg
- Sugar 12.575725646862 g
- Trans Fat 0.436358395117165 g
- Calories 125 calories
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 8-in. x 4-in. loaf pans. Bake at 350degrees 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
