Cranberry Fruit Bread

by Nancy Ballein

1 bag (12 oz. fresh or frozen cranberries, halved)
2 c. pecan halves
1 c. chopped mixed candied fruit
1 c. chopped dates
1 c. golden raisins
1 tb. grated orange peel
4 c. all-purpose flour, divided
2 c. sugar
1 tb. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. orange juice
1/4 c. shortening
1/4 c. warm water

Combine cranberries, pecans, fruit, dates, raisins and orange peel with 1/4 c. flour; set aside. In another bowl, combine sugar, baking powdered, baking soda, salt and remaining flour; set aside. In a large mixing bowl, beat eggs. Add orange juice, shortening and water. Add flour mixture; stir just until combined. Fold in cranberry mixture. Spoon into three greased and waxed paper lined 8-1/2 in. X 4-1/2 in. X 2 1/2 in. loaf pans. Bake at 350° for 60-65 min or until bread tests done.