Cranberry Hazelnut Bread

Directions

Grease bottom and sides of four 4½ x 4½ x 4½-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 ¾ cup of the batter into each pan, stirring batter often.

Bake loaves in a 300℉ (150℃) oven about 40 minutes or until 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.