Cranberry-Hazelnut Bread

1 1/2 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cloves
1 cup dried cranberries, dried, pitted
cherries or snipped dates
1/3 cup dried blueberries or raisins
1/2 cup chopped hazelnuts or pecans
2 eggs
3/4 cup packed brown sugar
1/2 cup orange juice
1/3 cup cooking oil
Brandy

Grease bottom and sides of 4 (4 1/2" x 2 1/2" x 1 1/2") loaf pans. Set
aside. In a large mixing bowl stir together flour, cinnamon, baking
powder, baking soda and cloves. Add cranberries or cherries, blueberries
or raisins and hazelnuts or pecans. In a medium mixing bowl beat eggs;
stir in brown sugar, orange juice and cooking oil. Stir into fruit
mixture. Spoon about 3/4 cup of the batter into each pan, stirring batter
often. Bake loaves in a 300 degree oven about 40 minutes or until a
toothpick inserted near the center of each loaf comes out clean. Cool the
loaves in the pans on wire racks for 10 minutes. Remove loaves from pans.
Cool thoroughly on wire racks. Wrap loaves in brandy moistened
cheesecloth. Over wrap with foil. To mellow flavors, store in the
refrigerator for up to 8 weeks. Re-moisten cheesecloth with about 1
tablespoon brandy once a week or as needed. Makes 4 loaves, 8 servings
each.



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