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Fruit And Nut Bread Wreath Recipe
|Dried fruit bits||1 Cup (16 tbs) (1 Package)|
|Dried cranberries/Golden raisins||1⁄2 Cup (8 tbs)|
|Chopped dried apricots/Apricots||1⁄2 Cup (8 tbs)|
|Brandy/Grape juice||1⁄2 Cup (8 tbs)|
|Date/Nut quick bread mix||1 Cup (16 tbs) (Pillsbury)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2508 Calories from Fat 491
% Daily Value*
Total Fat 56 g85.9%
Saturated Fat 38.2 g190.8%
Trans Fat 0 g
Cholesterol 276.9 mg
Sodium 418.4 mg17.4%
Total Carbohydrates 429 g143.1%
Dietary Fiber 35.7 g143%
Sugars 316.7 g
Protein 23 g45.6%
Vitamin A 82% Vitamin C 4.9%
Calcium 68.7% Iron 29.1%
*Based on a 2000 Calorie diet
Let stand 20 to 30 minutes or until fruit is softened.
Heat oven to 350°F.
Grease and flour bottom only of 12 cup Bundt® pan or 8x4 inch loaf pan.
Add all remaining ingredients to softened fruit and brandy; stir 50 to 75 strokes until dry particles are moistened.
Spread batter in greased and floured pan.
Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from pan.
Cool completely before slicing.
Garnish as desired. (For best results, make several days before serving.)
Wrap tightly; store in refrigerator.