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Ingredients
- 3 1/2 cups unbleached all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/4 pound butter, room temperature
- 1 cup sugar
- 1 T plus 1 tsp 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
Details
Servings 5
Preparation
Step 1
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. Butter and flour 5 (5 3/4” x 2 1/4”) 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.
These breads, wrapped well in plastic wrap and aluminum foil, keep for 1 week in the refrigerator or frozen for a month.
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