Apricot Orange Cranberry Breads Recipe

Name: Apricot Orange Cranberry Breads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups all-purpose flour; 1 1/2 teaspoons double-acting baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 stick (1/2 cup) unsalted butter, softened; 1 cup sugar; 1 tablespoon plus 1 teaspoon freshly grated orange zest; 2 large eggs; 2/3 cup fresh orange juice; 2/3 cup milk; 2/3 cup finely chopped dried apricots; 2/3 cup chopped walnuts or pecans; 3 cups cranberries, picked over and chopped

Servings: persons

3 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 tablespoon plus 1 teaspoon freshly grated orange zest
2 large eggs
2/3 cup fresh orange juice
2/3 cup milk
2/3 cup finely chopped dried apricots
2/3 cup chopped walnuts or pecans
3 cups cranberries, picked over and chopped

1
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt.
2
In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time.
3
Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled).
4
Add the flour mixture and beat the batter until it is just combined.
5
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.
6
oven for 40 to 45 minutes, or until a tester comes out clean.
7
Remove the breads from the pans and let them cool, right sides up, on a rack.
8
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

1025

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/2 cups all-purpose flour, 1 1/2 teaspoons double-acting baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Apricot Orange Cranberry Breads falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Orange Cranberry Breads

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