Cranberry Apricot Bread
By dorchuk
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Ingredients
- 3/4 C butter
- 1 1/2 C sugar
- 3 Eggs
- 3/4 C Milk
- 3 C flour
- 1 T baking powder
- 3/4 tsp salt
- 1 1/2 C fresh or frozen cranberries, coarsely chopped
- 2 tsp grated orange peel
- 1/3 C apricot preserves
Details
Preparation
Step 1
Preheat oven to 35o
Spray cavities with vegetable pan spray
Cream butter and sugar until light and fluffy.
Beat in eggs, one at a time, add milk.
Combine flour, baking powder and salt, add to butter mixture
stir just until moistened
FOld in cranberry and apricot preserves into batter
Pour 1/2 C batter iunto each section
Bake 25-30 minutes or until toothpick inserted comes clean
Cool on rack
Apricot Glaze
1 C confectioners sugar
1-2 T apricot preserves, melted and strained
Combine sugar and melted preserves in a small bowl, whisk until well blended.
Drizzle over each loaf
If glaze is too thick, add orange juice a tsp at a time until mixture is of pouring consistency.
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