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Cranberry Fruit & Nut Bread

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Submitted by boopsie

YIELD

2 loaves

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

¾ 177
CUP ML BUTTER
or margarine, softened
1 ½ 355
CUPS ML SUGAR
3 3
LARGE LARGE EGGS
2 ½ 591
1 ½ 7.5
TEASPOONS ML BAKING POWDER
1 ½ 7.5
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML NUTMEG
1 ½ 355
CUPS ML SOUR CREAM
commercial
1 5
TEASPOON ML VANILLA EXTRACT
¾ 177
CUP ML CRANBERRIES
chopped
½ 118
CUP ML PECANS
chopped
½ 118
79
CUP ML APRICOTS
dried, chopped *
1
1
X CRANBERRIES
whole *
1 237
CUP ML POWDERED SUGAR
sifted
1 ½ 23
TABLESPOONS ML MILK

Directions

Cream butter in a large mixing bowlm gradually add sugar, beating well.

Add eggs one at a time, beating well after each addition.

Combine flour, baking powder, soda, salt, and nutmeg, add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.

Mix just until blended after each adddition. Stir in vanilla.

Fold in cranberries, chopped pecans, raisins, and apricots.

Pour batter into 2 greased and floured 8½x4- ½×3 inch loafpans, arrange pecan halves on top .

Bake at 350℉ (180℃). for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean.

Cool in pans 10 minutes, remove from pans, and cool completely.

Arrange whole cranberries on loaf. Combine powdered sugar and milk, mixing well, drizzle over loaves.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 407g (14.4 oz)
Amount per Serving
Calories 1379 44% from fat
 % Daily Value *
Total Fat 67g 103%
Saturated Fat 35g 177%
Trans Fat 0g
Cholesterol 289mg 96%
Sodium 1146mg 48%
Total Carbohydrate 61g 61%
Dietary Fiber 5g 21%
Sugars g
Protein 36g
Vitamin A 37% Vitamin C 7%
Calcium 20% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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