Breakfast

Apricot, Orange, Cranberry Bread is for Breakfast, Snack.

Apricot, Orange, Cranberry Bread takes 20 minutes to prepare.

Apricot, Orange, Cranberry Bread takes 45 minutes to cook.

Apricot, Orange, Cranberry Bread makes 30 servings.

The ingredients for Apricot, Orange, Cranberry Bread are:

* 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

Here is how you make Apricot, Orange, Cranberry Bread:

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 5 (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.Cook's note: These breads, wrapped well in aluminum oil and plastic wrap, keep for 1 week in the refrigerator or frozen for a month. Number of Servings: 30Recipe submitted by SparkPeople user PALINDROMATIC.

The nutritional information for Apricot, Orange, Cranberry Bread is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 146.9

• Total Fat: 5.5 g
• Cholesterol: 22.7 mg
• Sodium: 7.9 mg
• Total Carbs: 22.9 g
• Dietary Fiber: 2.1 g
• Protein: 3.0 g