Apricot Orange Cranberry Breads Recipe
- 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
- 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.
flour, baking soda, salt, butter, sugar, freshly grated orange zest, eggs, orange juice, milk, apricots, walnuts, cranberries
Taken from cookeatshare.com/recipes/apricot-orange-cranberry-breads-69070 (may not work)