Recipe courtesy of Rick Curry
Apricot, Orange, Cranberry Bread
- Level: Intermediate
- Yield: 5 small loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 844
- Total Fat
- 33
- Saturated Fat
- 14
- Carbohydrates
- 125
- Dietary Fiber
- 7
- Sugar
- 50
- Protein
- 16
- Cholesterol
- 126
- Sodium
- 795
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
3 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 pound (1 stick) butter, room temperature
1 cup sugar
1 tablespoon plus 1 teaspoon freshly grated orange zest
2 large eggs
2/3 cup orange juice
2/3 cup milk
2/3 cup finely chopped apricots
2/3 cup chopped walnuts
3 cups cranberries, picked over and chopped in a food processor
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.