Cranberry-Hazelnut Bread
1 1/2 cup all-purpose flour 1 tsp. ground cinnamon
1/2 tsp. baking powder
2/4 tsp. baking soda
3/4 tsp. ground cloves 1 cup dried cranberries, dried,
pitted cherries or snipped dates
4/3 cup dried blueberries or raisins
5/2 cup chopped hazelnuts or pecans 2 eggs
6/4 cup packed brown sugar
7/2 cup orange juice
8/3 cup cooking oil Brandy
Grease bottom and sides of 4 (4 1/2" x 2 1/2" x 1 1/2"😉
loaf pans. Set aside. In a large mixing bowl stir together
flour, cinnamon, baking powder, baking soda and cloves.
Add cranberries or cherries, blueberries or raisins and
hazelnuts or pecans. In a medium mixing bowl beat eggs;
stir in brown sugar, orange juice and cooking oil. Stir
into fruit mixture. Spoon about 3/4 cup of the batter into
each pan, stirring batter often. Bake loaves in a 300
degree oven about 40 minutes or until a toothpick inserted
near the center of each loaf comes out clean. Cool the
loaves in the pans on wire racks for 10 minutes. Remove
loaves from pans. Cool thoroughly on wire racks. Wrap
loaves in brandy moistened cheesecloth. Over wrap with
foil. To mellow flavors, store in the refrigerator for up
to 8 weeks. Re-moisten cheesecloth with about 1 tablespoon
brandy once a week or as needed. Makes 4 loaves, 8
servings each.
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