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Fruit And Nut Bread Wreath

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  Dried fruit bits 1 Cup (16 tbs) (1 Package)
  Dried cranberries/Golden raisins 1⁄2 Cup (8 tbs)
  Chopped dried apricots/Apricots 1⁄2 Cup (8 tbs)
  Brandy/Grape juice 1⁄2 Cup (8 tbs)
  Date/Nut quick bread mix 1 Cup (16 tbs) (Pillsbury)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Egg 1
  Cinnamon 1 Teaspoon
  Allspice 1⁄2 Teaspoon

In large bowl, combine dried fruit bits, cranberries, peaches and brandy; mix well.
Let stand 20 to 30 minutes or until fruit is softened.
Heat oven to 350°F.
Grease and flour bottom only of 12 cup Bundt® pan or 8x4 inch loaf pan.
Add all remaining ingredients to softened fruit and brandy; stir 50 to 75 strokes until dry particles are moistened.
Spread batter in greased and floured pan.
Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from pan.
Cool completely before slicing.
Garnish as desired. (For best results, make several days before serving.)
Wrap tightly; store in refrigerator.

Recipe Summary

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2508 Calories from Fat 491

% Daily Value*

Total Fat 56 g85.9%

Saturated Fat 38.2 g190.8%

Trans Fat 0 g

Cholesterol 276.9 mg92.3%

Sodium 418.4 mg17.4%

Total Carbohydrates 429 g143.1%

Dietary Fiber 35.7 g143%

Sugars 316.7 g

Protein 23 g45.6%

Vitamin A 82% Vitamin C 4.9%

Calcium 68.7% Iron 29.1%

*Based on a 2000 Calorie diet

Fruit And Nut Bread Wreath Recipe