Cranberry Tea Bread



3/4 Cup Butter

1-1/2 Cup Firmly Packed Brown Sugar

4 Eggs

3 Cups Flour

2 Tsp Baking Soda

2 Tsp Baking Powder

2 Tsp Cinnamon

1/2 Tsp Ground Cloves

1 Can (1 Lb) Whole Berry Cranberry Sauce

2/3 Cup Golden Raisins

2/3 Cup Chopped Walnuts


Preheat oven to 350 degree F. Grease and flour 2 9 x 5 inch loaf pans.

In a large bowl, beat butter and sugar until creamy. Add eggs, on at a time, beating well after each addition. In another bowl, stir together flour, baking powder, baking soda, cinnamon, and cloves; add to butter mixture and stir until well blended. Mix in cranberry sauce, raisins and nuts.

Spoon batter into prepared pans. Bake for 1 hour or until a tester inserted in center comes out clean. Let cool in pans for 10 minutes, then turn out on wire racks to cool completely.

TO store, wrap airtight and refrigerate for up to a week.



2 loaves


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