Cranberry-Raisin Nut BreadDecember 22, 2009 in Food and Drink, Recipes Cranberry-Raisin Nut Bread
1 1/2 C. all-purpose flour
3/4 C. packed light brown sugar
1 1/2 tsp. backing powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 C. coarsely chopped fresh or frozen cranberries
1/2 C. golden raisins
1/2 C. coarsely chopped pecans
1 tbsp. grated orange peel
3/4 C. Milk
3 tbsp. butter, melted
1 tsp. Vanilla
- Preheat overn to 350ºF. Grease 8 1/2 x 4 1/2 -inch loaf pan.
- Combine flour, brown sugar, baking power, baking soda, cinnamon and nutmeg in large blow. 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 toothpick inserted into center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack; cool completely. Store tightly wrapped in plastic wrap at room temperature. Serve with Cranberry-Orange Spread. Makes 1 loaf.
Cranberry Orange Spread
1 package (8oz.) cream cheese, softened
1 package (3oz.) cream cheese, softened
1 container (12oz.) cranberry-orange sauce
3/4 C. chopped pecans
Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended. Stir in pecans. Store in refrigerator. Makes about 3 cups spread.