Apricot Orange Cranberry Breads Recipe

Name: Apricot Orange Cranberry Breads Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Into a bowl sift together the flour, the baking pwdr, 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 Large eggs, 1 at a time.
3
Beat in the orange juice and the lowfat milk and beat the mix till it is combined well (it will appear curdled).
4
Add in the flour mix and beat the batter till 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 min, or possibly till a tester comes out clean.
7
Remove the breads from the pans and let them cold, right sides up,
8
on a rack.
9
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or possibly frzn for 1 month.

1554

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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 c. all-purpose flour, 1 1/2 tsp double-acting baking pwdr, 1 tsp baking soda, 1 tsp salt, and more.

Yes, Apricot Orange Cranberry Breads Recipe 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.

That's it — enjoy your meal!