Cranberry Raisin Nut Bread Recipe
Ingredients
1 1/2 cups all-purpose flour
3/4 cup packed light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup halved fresh or frozen cranberries
1/2 cup golden raisins
1/2 cup coarsely chopped pecans
1 tablespoon grated orange peel
2 eggs
3/4 cup milk
3 tablespoons butter or margarine,melted
1 teaspoon vanilla extract
Cranberry-Orange Spread optional
Directions
Preheat oven to 350°F.
Grease 8 1/2X4 1/2-inch loaf pan.
Combine flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg in large bowl.
Stir in cranberries, raisins, pecans and orange peel.
Mix eggs, milk, melted butter and vanilla in small bowl until combined; stir into flour mixture just until moistened.
Spoon into prepared pan.
Bake 55 to 60 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pan 15 minutes.
Remove from pan and cool completely on wire rack.
Store tightly wrapped in plastic wrap at room temperature.
Grease 8 1/2X4 1/2-inch loaf pan.
Combine flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg in large bowl.
Stir in cranberries, raisins, pecans and orange peel.
Mix eggs, milk, melted butter and vanilla in small bowl until combined; stir into flour mixture just until moistened.
Spoon into prepared pan.
Bake 55 to 60 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pan 15 minutes.
Remove from pan and cool completely on wire rack.
Store tightly wrapped in plastic wrap at room temperature.
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