Friday, March 19, 2010

Weekend Recipe: Apricot-Cranberry-Orange Bread



This yummy bread is a great weekend breakfast or brunch idea. Lightly toasted and served with melting butter, or just eaten fresh and hot from the oven, it's just sweet enough to satisfy without leaving you in a sugar coma. The tangy orange flavors blend well with apricots and cranberries, and it's great as a snack with a cup of tea or coffee as well. The whole grains and dried fruit give that much-needed energy boost to get through a sleepy weekday afternoon.

Apricot-Cranberry-Orange Bread
adapted from Babyfit.com recipe

Makes 1 large loaf or 2 dozen muffins.
  • 6 oz. dried apricots, cut into small pieces
  • 3/4 cup water, plus just enough to cover apricots
  • 2 Tablespoons butter
  • 1 cup sugar
  • 1 egg, slightly beaten
  • 1 Tablespoon freshly grated orange peel
  • 3 1/2 cups sifted whole grain flour (white whole wheat is best)
  • 1/2 cup nonfat dry milk powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup orange juice
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans (optional)
1. Preheat oven to 350. Lightly grease one 9x5-inch loaf pan.
2. Cook apricots in water in a covered medium-sized saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool.
3. Cream together butter and sugar. By hand, beat in egg and orange peel.
4. Sift together flour, dry milk, baking powder, baking soda and salt. Add to creamed mixture, alternating with apricot liquid and orange juice. Stir just until dry ingredients are moistened -- do not overmix.
5. Stir in dried fruit and nuts.
6. Pour batter into prepared pans.
7. Bake for 40-45 minutes or until bread springs back when lightly touched in center. Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.



Make it special!
  • Decorate the top of the bread with dried fruit.
  • Substitute dried cherries for apricot and add dark chocolate chips. **note: skip step 2 and use 3/4 cup nonfat milk instead of 1/2 cup dry milk powder and 3/4 cup apricot water.
  • Add white chocolate chips.
  • Use muffin tins instead of loaf pans to make individual servings.
  • Use the sliced bread to make delicious French toast.

4 comments:

  1. Oh megan that looks dee lish ous !!! I m going to have to try these recipes you are giving out . You are awesome girl.

    ReplyDelete
  2. um hello MARTHA!!! you rock..
    found you!!!
    xoxo
    s

    ReplyDelete
  3. ha, whatever! thanks, though!

    ReplyDelete
  4. Hey, would you mind bringing some of that to the library :D lol

    ReplyDelete

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