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Title: Apricot Orange Cranberry Breads
Yield: 1

Ingredients

  3 1/2 c  all-purpose flour
  1 1/2 ts double-acting baking powder
      1 ts baking soda
      1 ts salt
      1    stick unsalted butter;
           -softened (1/2 cup)
      1 c  sugar
      1 tb plus 1 teaspoon freshly
           -grated oran; ge
      1    ; zest
      2 lg eggs
    2/3 c  fresh orange juice
    2/3 c  milk
    2/3 c  finely chopped dried
           -apricots
    2/3 c  chopped walnuts or pecans
      3 c  cranberries; picked over and
      1    ; chopped

Instructions

Into a bowl sift together the flour, the baking powder, the baking soda,
and the salt. In a large bowl with an electric mixer cream the butter
with the sugar and beat in the zest and the eggs, 1 at a time. Beat in
the orange juice and the milk and beat the mixture until it is combined
well (it will appear curdled). Add the flour mixture and beat the batter
until it is just combined. Stir in the apricots, the walnuts, and the
cranberries, divide the batter among 5 buttered and floured loaf pans,
each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a
preheated 350F. oven for 40 to 45 minutes, or until a tester comes out
clean. Remove the breads from the pans and let them cool, right sides up,
on a rack. The breads keep, wrapped well in plastic wrap and foil,
chilled for 1 week or frozen for 1 month.

Makes 5 small loaves.

Gourmet December 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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