Cranberry hazelnut bread

 
                          CRANBERRY HAZELNUT BREAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads                           Desserts
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            All purpose flour
    1       t            Ground cinnamon
      1/2   ts           Baking powder
      1/4   ts           Baking soda
      1/4   ts           Ground cloves
    1       c            Dried cranberries, dried
                         -pitted cherries, or
                         Snipped dates
      1/2   c            Dried blueberries OR raisins
      1/3   c            Chopped hazelnuts OR pecans
    2                    Eggs
      3/4   c            Packed brown sugar
      1/2   c            Orange juice
      1/3   c            Cooking oil
                         Brandy
 
   Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
   (Greasing the sides only partway up will result in nicely rounded tops and
   prevent unwanted rims along the edges.) 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 F oven about 40 minutes or till 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. Remoisten
   cheesecloth with about 1 Tablespoon of brandy once a week or as needed.
   Makes 4 loaves, 8 servings each.
   
   From:  THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted
   by:  Karin Brewer, Cooking Echo, 6/92
  
 
 
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