Cooking Index - Cooking Recipes & IdeasApricot, Orange, Cranberry Bread Recipe - Cooking Index

Apricot, Orange, Cranberry Bread

These breads, wrapped well in aluminum oil and plastic wrap, keep for 1 week in the refrigerator or frozen for a month.

Type: Eggs, Fruit
Courses: Breads
Serves: 1 people
Cooking Time: 45 minutes

Recipe Ingredients

3 1/2 cups 218g / 7.7ozUnbleached all-purpose flour
1 1/2 teaspoons 7.5mlBaking powder
1 teaspoon 5mlBaking soda
1 teaspoon 5mlSalt
1/4 lb 113g / 4ozButter - (1 stick) - room temperature
1 cup 198g / 7ozSugar
1 tablespoon 15mlFreshly-grated orange zest - plus
1 teaspoon 5mlFreshly-grated orange zest
2 teaspoons 10mlEggs (large)
2/3 cup 157mlOrange juice
2/3 cup 157mlMilk
2/3 cup 97g / 3.4ozFinely-chopped apricots
2/3 cup 97g / 3.4ozChopped walnuts
3 cups 279g / 9.8ozCranberries - picked over, and chopped in a food processor

Recipe Instructions

Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.

Add the flour mixture and beat until 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 minutes. 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 cool on their sides.

"SARA'S SECRETS with Sara Moulton - (Show # SS-1C20) - from the TV FOOD NETWORK"


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