Recipe courtesy of Rick Curry
Apricot, Orange, Cranberry Bread
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- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 5 small loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 844
- Total Fat
- 33 g
- Saturated Fat
- 14 g
- Carbohydrates
- 125 g
- Dietary Fiber
- 7 g
- Sugar
- 50 g
- Protein
- 16 g
- Cholesterol
- 126 mg
- Sodium
- 795 mg
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 5 small loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 844
- Total Fat
- 33 g
- Saturated Fat
- 14 g
- Carbohydrates
- 125 g
- Dietary Fiber
- 7 g
- Sugar
- 50 g
- Protein
- 16 g
- Cholesterol
- 126 mg
- Sodium
- 795 mg
Ingredients
Directions
- 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 F. Butter and flour five 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.
Cook’s Note
These breads, wrapped well in aluminum oil and plastic wrap, keep for 1 week in the refrigerator or frozen for a month.
