Christmas Cranberry Raisin Nut Bread Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| 3/4 cup packed light brown sugar | ||
| Baking powder | 1 1/2 Teaspoon | |
| 1/2 teaspoon each baking soda, ground cinnamon and ground nutmeg | ||
| Cranberries | 1 Cup (16 tbs), frozen | |
| 1/2 cup each golden raisins and coarsely chopped pecans | ||
| Orange peel | 1 Tablespoon, grated | |
| Eggs | 2 | |
| Milk | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Vanilla | 1 Teaspoon | |
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, 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 pick 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, 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 pick 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.
Chef
