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Cranberry Fruit Bread


12 ounce bag cranberries, halved fresh or frozen
2 cups pecan halves
1 cup chopped mixed candied fruit
1 cup chopped dates
1 cup golden raisins
1 tablespoon grated orange peel
4 cups all-purpose flour divided
2 cups sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup orange juice
1/4 cup shortening melted
1/4 cup warm water

Combine cranberries, pecans, fruit, dates, raisins and orange peel with 1/4 cup flour; set aside. In another bowl, combine sugar, baking powder, baking soda, salt and remaining flour; set aside. In a large mixing bowl, beat eggs. Add orange juice, shortening and water. Add flour mixture; stir just until combined. Fold in cranberry mixture. Spoon into three greased and waxed paper-lined 8 1/2x4 1/2x2 1/2" loaf pans. Bake at 350 F. for 60-65 minutes or until breads test done.

Yield: three loaves.




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