Trail mix tin can quick bread
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Trail mix tin can quick bread
  Quick    Bread    Lunch  
Last updated 6/12/2012 1:27:10 AM. Recipe ID 61955. Report a problem with this recipe.
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      Title: Trail mix tin can quick bread
 Categories: Dupree, Lunch
      Yield: 8 Servings
        2 c  dried fruit bits
        2 c  hot water
        4 ts baking soda
    1 1/2 c  sugar
      1/4 c  vegetable oil
      1/2 ts salt
        3 c  all-purpose flour
        1 c  chopped walnuts -- or
  :          pecans
      1/2 ts cinnamon -- optional
      1/2 ts almond extract -- optional
  For fruit - dried cranberries, cherries, blueberries, currants or
  raisins Preheat the oven to 350 degrees F. Grease and flour two
  1-pound coffee cans or 2 9x5-inch loaf pans and line bottoms with wax
  paper. Grease and flour the wax paper. Place the fruit bits or
  raisins in a large bowl, cover with the hot water, and stir in the
  baking soda. Cover with plastic wrap and leave overnight to plump.
  All of the liquid is used in the batter, so don't drain. Mix together
  the fruit bits or fruit or raisins, soaking water, sugar, oil, salt,
  flour, and the nuts. Stir to blend. Add the cinnamon and almond
  extract if desired. The batter should be thick enough to spoon. If
  thin, add a small amount of flour. Spoon the batter into the prepared
  cans, filling between 1/2 to 2/3 full. Push the batter down into the
  bottom with a spatula. Bake 1 hour, or until a deep, dark brown.
  Remove the bread from the oven and allow to sit for 10 minutes before
  slipping them out of the containers. Let the breads cool completely
  on wire racks. When completely cooled, return the breads to the cans
  and cover with their plastic lids or wrap tightly in plastic. They
  will keep for 3 or 4 months stored in the refrigerator.  Makes 2

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Recipe ID 61955 (Apr 03, 2005)

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