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      Title: Cranberry Fruit Bread
 Categories: Breads, Cranberries, Desserts, Fruit, Holidays
      Yield: 3 Loaves

     12 oz Bag cranberries; halved,
           - fresh or frozen
      2 c  Pecan halves
      1 c  Mixed candied fruit; chopped
      1 c  Dates; chopped
      1 c  Golden raisins
      1 tb Orange zest; grated
      4 c  All-purpose flour; divided
      2 c  Sugar
      1 tb Baking powder
      1 ts Baking soda
    1/4 ts Salt
      2    Eggs
      1 c  Orange juice
    1/4 c  Shortening; melted
    1/4 c  Water; warm

  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 paper-lined
  8-1/2 x 4-1/2 x 2-1/2" loaf pans. Bake at 350 F for 60 to
  65 minutes or until breads test done.

  These small loaves make nice gifts and also freeze well.

  Recipe by Ellen Puotinen, Tower, MN

  Recipe FROM: Taste of Home magazine, Dec/Jan 1994

  Formatted by: bobbi744@sojourn.com

  Posted by: Roberta Banghart <bobbi744@sojourn.com>, Jan 25, 1997

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