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Fruit And Nut Bread Wreath

Holidaycooking's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday

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