Trail Mix Tin Can Quick Bread

* Exported from MasterCook *

Trail Mix Tin Can Quick Bread

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 8 Preparation Time :2:00
Categories : Dupree Lunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dried fruit bits
2 cups hot water
4 teaspoons baking soda
1 1/2 cups sugar
1/4 cup vegetable oil
1/2 teaspoon salt
3 cups all-purpose flour
1 cup chopped walnuts -- or pecans
1/2 teaspoon cinnamon -- optional
1/2 teaspoon 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 loaves

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