MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Trail Mix Tin Can Quick Bread
Categories: Breads, Fruits, Nuts
Yield: 2 Loaves

2 c Dried fruit bits
2 c Hot water
4 ts Baking soda
1 1/2 c Sugar
1/4 c Oil
1/2 ts Salt
3 c All-purpose flour
1 c Chopped walnuts or pecans
1/2 ts Cinnamon; opt
1/2 ts Almond extract; opt

For fruit - dried cranberries, cherries, blueberries,
currants or raisins

Preheat the oven to 350-|F.

Grease and flour two 1-pound coffee cans or 2 9" x 5"
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.

Keeps for 3 or 4 months stored in the refrigerator.

Makes 2 loaves

Recipe By: Nathalie Dupree, Well-Stocked Pantry

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... Cook until really tender which, for some beans could be days.
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