*  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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