Give more than just gifts this holiday season if you believe it is better to give than to get. Home-baked treatsThey are the best way to warm hearts and satisfy sweet tooths for those you love. “nice”Check out the list.

“Take a break from the hustle and bustle of holiday shopping, and spend a pleasant day in your cozy kitchen making home-baked gifts, like little loaves of Chocolate Hazelnut Fruit Bread,” said Martha White® baking expert Linda Carman. “Giving someone a homemade gift is special because it’s a priceless gift of your time.”

You can make your gift more memorable by pairing the mini loaves and a wooden cuttingboard, spreader, and small butter crock with homemade spread.

Chocolate Hazelnut Fruit Bread


Crisco® Original No-Stick Cooking Spray

2 (7.4 oz.) 2 (7.4 oz.) Martha White Chocolate Chip Muffin mix

1/2 cup sour cream

3/4 cup milk

1 teaspoon vanilla extract

3/4 cup mashed ripe banana (about two large).

1 cup fresh Cranberries, finely chopped

3/4 cup chopped hazelnuts

Optional: Orange Butter, Chocolate Hazelnut Spread and/or Chocolate Hazelnut Spread (below).

1. To 350°F, heat oven. Four 6 x 3 1/2 inch foil loaf pans should be coated with non-stick cooking spray. Mix all ingredients together in a large bowl until well combined. Divide batter between prepared pans.

2. Bake for 40-45 minutes, or until a toothpick is inserted in the center comes out clean. Allow to cool in pans for 5 minutes. Cool completely on a wire rack. Wrap the cake and keep in the fridge. If desired, you can serve the cake with Orange Butter and Chocolate Hazelnut Spread.

Makes four small loaves

Orange Butter: Combine 1/2 cup of softened butter with an electric mixer in a small bowl. Beat at medium speed for about 5 minutes until smooth. Blend in 1 teaspoon grated Orange Peel and 1 cup orange juice. Keep in the refrigerator. Allow to come to room temperature before serving. Each serving makes 3/4 cup.

Make Chocolate Hazelnut Spread by grinding 1 1/2 cups of toasted hazelnuts in a food processor. Add 1/4 teaspoon salt to make it creamy. Mix 1/2 cup powdered and 1/2 cup semisweet chocolate chips until melted. Pulse until blended. Keep in the refrigerator. Allow to come to room temperature before you serve. One cup.

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