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Cranberry Fruit Bread

Total Time

Prep: 20 min. Bake: 1 hour + cooling

Makes

3 loaves

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

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

Directions

  1. 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.
  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.

Nutrition Facts

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

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