| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 5 small loaves |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Absolutely delicious! Moist & nutritious…Made for Easter. Love the fact I have 4 loaves…some to take & some to enjoy @ home. I scanted the sugar a bit & used 1/2 cup
wheat flour as part of the 3.5 c flour.