Apricot, Orange, Cranberry Bread Recipe
Servings: 1
Ingredients
- 3 1/2 c. unbleached all-purpose flour
- 1 1/2 tsp baking pwdr
- 1 tsp baking soda
- 1 tsp salt
- 1/4 lb butter - (1 stick) room temperature
- 1 c. sugar
- 1 Tbsp. freshly-grated orange zest plus
- 1 tsp freshly-grated orange zest
- 2 lrg Large eggs
- 2/3 c. orange juice
- 2/3 c. lowfat milk
- 2/3 c. finely-minced apricots
- 2/3 c. minced walnuts
- 3 c. cranberries picked over, and minced in a food processor
Directions
- Sift together the flour, baking pwdr, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and Large eggs, 1 at a time. Add in the orange juice and lowfat milk and beat till mixed thoroughly. It will appear curdled.
- Add in the flour mix and beat till it is just moistened. Stir in the apricots, walnuts, and cranberries.
- Place baking rack in middle of the oven. Preheat the oven to 350 degrees. Butter and flour 5 (5 3/4- by 2 1/4-inch) loaf pans.
- Pour the batter into the pans. Bake for 45 min. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cold on their sides.
- This recipe yields 5 small loaves.
- Comments: These breads, wrapped well in aluminum oil and plastic wrap, keep for 1 week in the refrigerator or possibly frzn for a month.
- Yield: 5 small loaves
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