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  Cranberry fruit and nut bread
 
Yield: 6 servings
 
3/4 c Butter or margarine -softened      1 1/2 c Sugar
3 Eggs      2 1/2 c All-purpose flour
1 1/2 ts Baking powder      1 1/2 ts Baking soda
1 ts Salt      1/4 ts Nutmeg ground
1 1/2 c Commercial sour cream      1 ts Vanilla extract
3/4 c Cranberries chopped      1/2 c Pecans chopped
1/2 c Golden raisins      1/3 c Apricots
 dried chopped Pecan halves Whole cranberries 1 c Powdered sugar sifted 1 1/2-2 tb milk Cream butter in a large mixing bowl; gradually add sugar beating well. Add eggs one at a time beating well after each addition. Combine flour baking powder soda salt and nutmeg; add to creamed mixture alternately with sour cream beginning and ending with flour mixture. Mix just until blended after each adddition Stir in vanilla. Fold in cranberries chopped pecans raisins and apricots.. Pour batter into 2 greased and floured 8-1/2 x 4- 1/2 x 3-inch loafpans; arrange pecan halves on top . Bake at 35 degrees F. for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. arrange whole cranberries on loaf. Combine powdered sugar and milk mixing well; drizzle over loaves. Yield: 2 loaves. Recipe from: Creative Ideas For Living magazine December 1984

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