Apricot, Orange, Cranberry Bread

Apricot, Orange, Cranberry Bread

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  • Prep Time


  • Total Time


  • Servings



  • c flour

  • tsp baking powder

  • 1

    tsp baking soda

  • 1

    tsp salt

  • ¼

    # butter (applesauce or lite butter can substitue)

  • 1

    c sugar

  • 1

    Tbs and 1 tsp orange zest, fresh

  • 2

    eggs (can use whites only)

  • c orange juice

  • c milk (can use fat free)

  • c finely chopped apricots

  • c walnuts

  • 3

    c cranberries chopped in food processor


Sift flour, baking powder, baking soda, salt together. Cream butter and sugar. Add zest, eggs (1 at a time). Add juice and milk. It will look curdled its perfect. Add flour mis beat until just moistened. Stir in apricots, nuts and cranberries. Butter and flour 5 mini loaf pans. Bake 350' for 45 minutes. Wrap in aluminum foil and plastice wrap for 1 week in refrigerator or can be frozen for 1 month.


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