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Recipe Name: Trail Mix Tin Can Quick Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Lunch  
Preparation Time:
Number of Servings: 8

2 Cup(s) Dried fruit bits
2 Cup(s) Hot water
4 Teaspoon(s) Baking soda
1 1/2 Cup(s) Sugar
1/4 Cup(s) Vegetable oil
1/2 Teaspoon(s) Salt
3 Cup(s) All-Purpose Flour
1 Cup(s) Chopped walnuts, or pecans
1/2 Teaspoon(s) Cinnamon, optional
1/2 Teaspoon(s) Almond extract, optional
For fruit - dried cranberries, cherries, blueberries, currants
orraisins Preheat the oven to 350 degrees F.Grease and flour two
1-pound coffee cans or 2 9x5-inch loaf pans andline bottoms with wax
paper. Grease and flour the wax paper.Place the fruit bits or raisins
in a large bowl, cover with the hotwater, and stir in the baking soda.
Cover with plastic wrap and leaveovernight to plump. All of the liquid
is used in the batter, so don'tdrain.Mix together the fruit bits or
fruit or raisins, soaking water, sugar,oil, salt, flour, and the nuts.
Stir to blend. Add the cinnamon andalmond 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
2/3full. 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 beforeslipping them out of the containers.
Let the breads cool completely onwire racks. When completely cooled,
return the breads to the cans andcover with their plastic lids or wrap
tightly in plastic.They will keep for 3 or 4 months stored in the
refrigerator. Makes 2loaves Recipe By : Nathalie Dupree,
Well-Stocked PantryPosted to MC-Recipe Digest V1 #241Date: Fri, 11 Oct
1996 20:22:13 -0700 (PDT)From: PatH <>

Nutrition (calculated from recipe ingredients)
Calories: 377
Calories From Fat: 64
Total Fat: 7.3g
Cholesterol: 0mg
Sodium: 777.7mg
Potassium: 52.2mg
Carbohydrates: 73.4g
Fiber: 1.4g
Sugar: 37.6g
Protein: 4.8g

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