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Holiday Apricot Cranberry Bread Recipe

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I like to make this bread for the holidays. It's moist, delicious and makes a pretty homemade gift.—Beth Goodwin, Overland Park, Kansas
TOTAL TIME: Prep: 10 min. Bake: 65 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 65 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 cup fresh or frozen cranberries
  • 1 cup sugar
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/2 cup chopped walnuts
  • 1/3 cup chopped dried apricots
  • 1 egg
  • 3/4 cup orange juice
  • 1/4 cup water
  • 2 tablespoons butter, melted
  • 2 tablespoons grated orange peel
  • 2 teaspoons vanilla extract

Nutritional Facts

One serving (1 slice) equals 185 calories, 4 g fat (1 g saturated fat), 17 mg cholesterol, 117 mg sodium, 33 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Directions

  1. In a food processor or blender, process cranberries and sugar just until coarsely ground; set aside. In a large bowl, combine the flour, baking powder, baking soda, nutmeg, salt and ginger; stir in walnuts and apricots. In another bowl, combine the egg, orange juice, water, butter, orange peel and vanilla; add cranberry mixture. Stir into dry ingredients just until moistened.
  2. Pour into a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Apricot Cranberry Bread in Country Woman November/December 2001, p37

Nutritional Facts

One serving (1 slice) equals 185 calories, 4 g fat (1 g saturated fat), 17 mg cholesterol, 117 mg sodium, 33 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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