Cranberry Raisin Nut Bread
YIELD Makes 1 loaf
|1‑1/2||cups all-purpose flour|
|3/4||cup packed light brown sugar|
|1‑1/2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|1/2||teaspoon ground cinnamon|
|1/2||teaspoon ground nutmeg|
|1||cup coarsely chopped fresh or frozen cranberries|
|1/2||cup golden raisins|
|1/2||cup coarsely chopped pecans|
|1||tablespoon grated orange peel|
|3||tablespoons butter, melted|
|Cranberry-Orange Spread (recipe follows, optional)|
- Preheat oven to 350°F. Grease 8-1/2X4-1/2-inch loaf pan.
- Combine flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg in large bowl. Stir in cranberries, raisins, pecans and orange peel. Mix eggs, milk, butter and vanilla in small bowl until combined; stir into flour mixture just until moistened. Spoon into prepared pan.
- Bake 55 to 60 minutes or until wooden toothpick inserted into center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature. Serve slices with Cranberry-Orange Spread, if desired.
This recipe appears in: Quick Breads
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