Fruit And Nut Bread Wreath Recipe
Ingredients
1 pkg. dried fruit bits
1/2 cup dried cranberries or golden raisins
1/2 cup chopped dried peaches or apricots
1/2 cup brandy or grape juice
1 pkg. Pillsbury Date or Nut Quick Bread Mix
1/2 cup dairy sour cream
1/4 cup milk
1 egg
1 teaspoon cinnamon
1/2 teaspoon allspice
Directions
In large bowl, combine dried fruit bits, cranberries, peaches and brandy; mix well.
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.
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.
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