Try this Cranberry Hazelnut Bread recipe, or contribute your own.
Suggest a better descriptionGrease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2-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 3/4 cup of the batter into each pan, stirring batter often. Bake loaves in a 300 degree F oven about 40 minutes or till 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. Makes 4 loaves, 8 servings each. From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted by: Karin Brewer, Cooking Echo, 6/92
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 833 | ||
Calories from Fat: 274 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.5g | 41 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 323.6mg | 11 % | |
Potassium 392.6mg | 10 % | |
Total Carbohydrate 121.4g | 36 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 119.7g | ||
Protein 20.9g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 833
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