Apricot, Orange, Cranberry Bread Recipe

• 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

1. Sift together the flour, baking pwdr, baking soda, and salt.
2. Cream the butter and sugar in a large bowl.
3. Beat in the orange zest and Large eggs, 1 at a time.
4. Add in the orange juice and lowfat milk and beat till mixed thoroughly.
5. It will appear curdled.
6. Add in the flour mix and beat till it is just moistened.
7. Stir in the apricots, walnuts, and cranberries.
8. Place baking rack in middle of the oven.
9. Preheat the oven to 350 degrees.
10. Butter and flour 5 (5 3/4- by 2 1/4-inch) loaf pans.
11. Pour the batter into the pans.
12. Bake for 45 min.
13. Test for doneness with a toothpick - it should come out clean.
14. Remove the bread from the pans, transfer to a wire rack, and let them cold on their sides.
15. This recipe yields 5 small loaves.
16. Comments: These breads, wrapped well in aluminum oil and plastic wrap, keep for 1 week in the refrigerator or possibly frzn for a month.
17. Yield: 5 small loaves

flour, baking pwdr, baking soda, salt, butter, sugar, orange zest, eggs, orange juice, milk, apricots, walnuts, cranberries

Taken from cookeatshare.com/recipes/apricot-orange-cranberry-bread-69069 (may not work)