CRANBERRY-APRICOT QUICK BREAD
1/2 cup butter, at room temperature
3/4 cup sugar
1/4 teaspoon orange oil* OR 2 teaspoons grated orange peel
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk
1 cup dried cranberries*
1/2 cup dried apricots, diced, or dried slivered apricots
1/2 cup pecans or walnuts, chopped (optional)
In a medium-sized mixing bowl, cream together the butter, sugar, orange oil or peel, the salt, baking powder and spices until well blended. Beat in the eggs one at a time, beating until fluffy after each addition.
Stir in the flour, then add the milk 1/4 cup at a time, stirring well after each addition. Gently mix in the cranberries, apricots and nuts.
Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Bake the bread in a preheated 350°F oven for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean. Remove the bread from the oven, and let it cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack. Yield: 1 loaf,
Pairs Well With
This quick bread features dried cranberries apricots and nuts, nestled in an orange- and cinnamon-scented batter, and baked to a golden brown.