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Receta Cranberry Apricot Quick Bread
by Global Cookbook

Cranberry Apricot Quick Bread
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Ingredientes

  • 1/2 c. butter at room temperature
  • 3/4 c. sugar
  • 1/4 tsp orange oil* Or possibly 2 tsp. grated orange peel
  • 1/2 tsp salt
  • 1 tsp baking pwdr
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 x Large eggs
  • 1 3/4 c. King Arthur Unbleached All-Purpose Flour
  • 1/2 c. lowfat milk
  • 1 c. dry cranberries*
  • 1/2 c. dry apricots diced, or possibly dry slivered apricots
  • 1/2 c. pecans or possibly walnuts minced (optional)

Direcciones

  1. In a medium-sized mixing bowl, cream together the butter, sugar, orange oil or possibly peel, the salt, baking pwdr and spices till well blended. Beat in the Large eggs one at a time, beating till fluffy after each addition.
  2. Stir in the flour, then add in the lowfat milk 1/4 c. at a time, stirring well after each addition. Gently fold in the cranberries, apricots and nuts.
  3. Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Bake the bread in a preheated 350F oven for 50 to 55 min, or possibly till a cake tester inserted in the center comes out clean. Remove the bread from the oven, and let it cold in the pan for 10 min before removing it from the pan to cold completely on a wire rack.
  4. Yield: 1 loaf, about 16 servings
  5. Available through our catalogue.
  6. NOTES : This quick bread features dry cranberries apricots and nuts, nestled in an orange- and cinnamon-scented batter, and baked to a golden. If you're planning on serving a turkey during the holidays, this bread is a great accompaniment.