This Cranberry Fruit Bread is a delightful holiday treat that balances the tartness of fresh cranberries with the sweetness of golden raisins and candied fruit. The addition of toasted pecans adds a wonderful crunch, while orange juice and zest infuse the loaf with bright, aromatic citrus notes. It is a quick bread, meaning it relies on baking powder and soda rather than yeast, making it simple to prepare. The texture is dense yet moist, perfect for slicing and serving with morning coffee or as an afternoon snack. It pairs beautifully with a cup of tea or hot chocolate. This recipe yields three loaves, making it ideal for gifting to friends and family or freezing for later enjoyment.
Cranherry Fruit Bread
Description
This Cranberry Fruit Bread is a delightful holiday treat that balances the tartness of fresh cranberries with the sweetness of golden raisins and candied fruit. The addition of toasted pecans adds a wonderful crunch, while orange juice and zest infuse the loaf with bright, aromatic citrus notes. It is a quick bread, meaning it relies on baking powder and soda rather than yeast, making it simple to prepare. The texture is dense yet moist, perfect for slicing and serving with morning coffee or as an afternoon snack. It pairs beautifully with a cup of tea or hot chocolate. This recipe yields three loaves, making it ideal for gifting to friends and family or freezing for later enjoyment.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease three 8.5x4.5x2.5 inch loaf pans and line the bottoms with waxed paper.
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In a large bowl, combine 12 oz cranberries, 2 cups pecan halves, 1 cup mixed candied fruit, 1 cup chopped dates, and 1 cup golden raisins.
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Add 1/4 cup all-purpose flour and the grated peel of one orange to the fruit and nut mixture; toss gently to coat and set aside.
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In a separate large bowl, whisk together 2 cups sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt, and the remaining 3 3/4 cups all-purpose flour.
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In a medium bowl, beat 2 eggs lightly. Add 1 cup orange juice, 1/4 cup melted shortening, and 1/4 cup warm water; mix well.
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Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix.
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Gently fold the coated cranberry and fruit mixture into the batter until evenly distributed.
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Divide the batter evenly among the prepared loaf pans, smoothing the tops with a spatula.
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Bake for 60 to 65 minutes, or until a wooden toothpick inserted into the center of the loaves comes out clean.
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Allow loaves to cool in pans for 10 minutes, then turn out onto wire racks to cool completely before slicing.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 218.7kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 3.5mg1%
- Total Carbohydrate 56.8g19%
- Dietary Fiber 2.4g10%
- Sugars 52.5g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
