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Cranberry Raisin Nut Bread




Source of Recipe


fbnr.com


List of Ingredients




1-1/2 cups all-purpose flour
3/4 cup packed light brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup coarsely chopped fresh or frozen cranberries
1/2 cup golden raisins
1/2 cup coarsely chopped pecans
1 tablespoon grated orange peel
2 eggs
3/4 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla
Cranberry-Orange Spread (recipe follows, optional)


Recipe



Preheat oven to 350°F. Grease 8-1/2×4-1/2-inch loaf pan.

Combine flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg in large bowl. 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 wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature. Serve slices with Cranberry-Orange Spread, if desired.



Cranberry-Orange Spread
Makes about 3 cups spread

Ingredients
1 package (8 ounces) cream cheese, softened
1 package (3 ounces) cream cheese, softened
1 container (12 ounces) cranberry-orange sauce
3/4 cup chopped pecans

Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended. Stir in pecans. Store in refrigerator.