Cranberry-Hazelnut Bread
 
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
  cherries or snipped dates
1/3 cup  dried blueberries or raisins
1/2 cup  chopped hazelnuts or pecans
2   eggs
3/4 cup  packed brown sugar
1/2 cup  orange juice
1/3 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. 
 
 
 
-- 
(ID: 7437) Mirror: rec.food.recipes: Sun, Jun 6, 2004


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