Cranberry Hazelnut Bread

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  • Makes: 24 servings
  • Makes: 3 or 4 loaves
  • Prep: 25 mins
  • Bake: 45 mins 300°F

Cranberry Hazelnut Bread

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Directions

  1. Grease bottom and sides of three 4-1/2x2-3/4x2-inch or four 4-1/2x2-1/2x1-1/2-inch loaf pans. Set aside.
  2. Stir together flour, cinnamon, baking powder, baking soda, and cloves in a large mixing bowl.
  3. Beat eggs in a medium mixing bowl; stir in brown sugar, orange juice, and cooking oil. Add to flour mixture, stirring just until combined. Stir in cranberries, cherries, or dates; blueberries or raisins; and hazelnuts or pecans. Spoon about 1 cup of the batter (for larger pans) or 3/4 cup batter (for smaller pans) into each pan, stirring batter often.
  4. Bake loaves in a 300 degree F oven for 45 to 50 minutes (for larger loaves) or about 40 minutes (for smaller loaves) or until a wooden toothpick inserted near the center comes out clean. Cool loaves in pans on wire racks for 10 minutes. Remove loaves from pans. Cool thoroughly on racks.
  5. Wrap loaves in brandy-moistened cheesecloth. Overwrap with foil. To mellow flavors, store in the refrigerator for up to 2 weeks. Remoisten cheesecloth with about 1 tablespoon brandy once each week or as needed. Slice to serve. Makes 3 or 4 loaves (24 servings).
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Nutrition Facts (Cranberry Hazelnut Bread)

  • Per serving:
  • 128 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 18 mg chol. ,
  • 30 mg sodium ,
  • 19 g carb. ,
  • 1 g fiber ,
  • 2 g pro.
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