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Nutritional Info
  • 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

View full nutritional breakdown of Apricot, Orange, Cranberry Bread calories by ingredient
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Apricot, Orange, Cranberry Bread

Submitted by: PALINDROMATIC

Introduction

Recipe Courtesy Brother Rick Curry, The Secrets of Jesuit Breadmaking, HaperPerennial, 1995

Show: Sara's Secrets
Episode: Quick and Easy Breads
Recipe Courtesy Brother Rick Curry, The Secrets of Jesuit Breadmaking, HaperPerennial, 1995

Show: Sara's Secrets
Episode: Quick and Easy Breads

Number of Servings: 30

Ingredients

    * 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

Directions

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: 30

Recipe submitted by SparkPeople user PALINDROMATIC.






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Member Ratings For This Recipe

  • Easy to make, tasty and tangy! I love that it makes two loves, one for now, one to share or freeze later. Topped with a reduced fat cream cheese OH MY YUMMY - 1/9/12

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  • Delicious! Just made this bread and couldn't wait for it to get cold to have some. I followed the recipe but don't have fresh cranberries so substituted Craisins, using 1 1/4 C., and chopping with dried apricots in food processor.
    30 servings are very generous and I think it could be 40. - 5/19/11

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