Fruit cake bread
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All purpose flour |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| 1 | teaspoon | Allspice |
| 1 | teaspoon | Orange peel, grated |
| ½ | teaspoon | Mace |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Orange concentrate, thawed |
| ½ | cup | Apple sauce |
| ⅓ | cup | Vegetable oil |
| 1 | teaspoon | Vanilla |
| ¾ | cup | Pecans or walnuts, chopped |
| 1 | cup | Dried apricots, chopped |
| 1 | cup | Dates, chopped |
Directions
Pre-heat oven to 300F. Lightly oil a 1½ quart loaf pan & set aside.
Whisk together the flour, spices, peel, baking powder, soda & salt.
In a in a food processor or blender, blend together the orange juice, apple sauce, oil & vanilla.
Combine the wet with the dry ingredients. Stir until the mixture is just combined. Fold in the nuts & add the dried fruit. Pour batter into the loaf pan & bake until a knife inserted into the centre comes out clean, about 1 ½ hours. Cool on a wore rack.
"Vegetarian Gourmet", Winter 1995
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