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. MC formatting by email@example.com NOTES : Holiday Bread - Runner Up by Ellen Puotinen, Tower, Minnesota. " These small loaves make nice gifts and also freeze well." Recipe by: Taste of Home Magazine, Dec/Jan 94, p. 26 Posted to MC-Recipe Digest V1 #388 by Roberta Banghart
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|Serving Size: 1 Serving (3352g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4697 (42%)|
|Amt Per Serving||% DV|
|Total Fat 521.9g||696 %|
|Saturated Fat 56.2g||281 %|
|Monounsaturated Fat 286g|
|Polyunsanturated Fat 148.5g|
|Cholesterol 2115mg||651 %|
|Sodium 3071.2mg||106 %|
|Potassium 6544.6mg||172 %|
|Total Carbohydrate 1609.1g||473 %|
|Dietary Fiber 85.1g||341 %|
|Sugars, other 1523.9g|
|Protein 133.8g||191 %|
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Calories per serving: 11065
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