1 1/2 cup all purpose flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cloves
1 cup dried cranberries, dried pitted che, rries, or
1 snipped dates
1/2 cup dried blueberries or raisins
1/3 cup chopped hazelnuts or pecans
2 eggs
3/4 cup packed brown sugar
1/2 cup orange juice
1/3 cup cooking oil
1 brandy
A Recipe for
Cranberry Hazelnut Bread
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This Recipe for Cranberry Hazelnut Bread is one of thousands in the Recipes-to-go Christmas Cookbook.
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Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
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This is a recipe for Cranberry Hazelnut Bread from the recipe cookbook of Recipes-to-go (Christmas)
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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Cookies are made of butter and love. |
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If you want to make an apple pie from scratch, you must first create the universe. |
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Time flies like an arrow. Fruit flies like a banana. |
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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
Serves: 4
Cranberry Hazelnut Bread Recipe brought to you by Recipes To-Go