Raspberry-Orange Nut Bread
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons Clabber Girl Baking Powder
1 cup granulated sugar
2 tablespoons butter, melted
1/2 cup orange juice
1 tablespoon orange zest
1/2 cup finely chopped pecans
3 oz. cream cheese, cut into small cubes
1 1/2 cups fresh or frozen raspberries
Sift together flour, salt and baking powder; set aside. In a medium bowl, combine the sugar, egg, butter and rind; mix well. Add the pcans and sifted ingredients and stir until just moist. Fold in the cream cheese and raspberries.
Grease 4 mini-loaf pans; add the batter to each pan until 3/4 cull. Turn on the oven to 350 degrees F. Let the pans sit while the oven temps up. Once the oven has reached 350, place pans in oven. Bake for 35-45 minutes until firm and slightly golden.
2001 Heart of Illinois Fair – 1st Place Winner – Dianna Wara of Washington