Cranberry Hazelnut Bread

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Cranberry Hazelnut Bread

 

1 1/2 cups all purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cloves

1 cup dried cranberries, dried

cherries or snipped dates

1/2 cup dried blueberries or raisins

1/3 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 four 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.

(Greasing the sides only partway up will result in nicely rounded tops and

prevent unwanted rims along the edges.) 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 till 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.

Remoisten cheesecloth with about 1 tablespoon of brandy once a week or as

needed.

Makes 4 loaves, 8 servings each.