Apricot Orange Cranberry Breads Recipe
Servings: 1
Ingredients
- 3 1/2 c. all-purpose flour
- 1 1/2 tsp double-acting baking pwdr
- 1 tsp baking soda
- 1 tsp salt
- 1 stk unsalted butter softened (1/2 c.)
- 1 c. sugar
- 1 Tbsp. plus 1 tsp. freshly grated orange zest
- 2 lrg Large eggs
- 2/3 c. fresh orange juice
- 2/3 c. lowfat milk
- 2/3 c. finely minced dry apricots
- 2/3 c. minced walnuts or possibly pecans
- 3 c. cranberries picked over and minced
Directions
- Into a bowl sift together the flour, the baking pwdr, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the Large eggs, 1 at a time. Beat in the orange juice and the lowfat milk and beat the mix till it is combined well (it will appear curdled). Add in the flour mix and beat the batter till it is just combined. Stir in the apricots, the walnuts, and the cranberries, divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. oven for 40 to 45 min, or possibly till a tester comes out clean. Remove the breads from the pans and let them cold, right sides up,
- on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or possibly frzn for 1 month.
- Makes 5 small loaves.
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