Apricot, orange, and cranberry bread
This delightful quick bread is filled with the flavors of the season. Cranberries, oranges, and apricots all blend together to make this a moist bread that's sure to be a hit.
- 3 1/2 cups all-purpose flour (sifted) (We use Bob's 1-1 Baking Flour for gluten-free)
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 pound unsalted butter (1 stick) (room temperature)
- 1 cup sugar
- 5 teaspoons orange zest (1 tel + 1 tsp.)
- 2 eggs
- 2/3 cups orange juice
- 2/3 cups milk
- 2/3 cups apricots (finely chopped, may use dried apricots)
- 2/3 cups walnuts (optional)
- 3 cups cranberries (chopped in food processor)
Place rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
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.
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.