Apricot-Cranberry Loaf
By Yankee Magazine|Dec 04 2007|
Very tart but so good. Try it toasted with honey for a real treat. Best to let bread sit for a day before slicing and serving.
Yield
Makes 1 loaf
Ingredients
2 cups all-purpose flour
3/4 to 1 cup sugar (to taste)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup diced dried apricots
1 cup chopped cranberries
1/2 cup coarsely chopped nuts
2 eggs, beaten slightly
1 cup milk
1/4 cup butter or margarine, melted
1 teaspoon grated lemon peel
Instructions
Grease a 9×5-inch loaf pan. In large bowl, stir flour, sugar, baking powder, and salt together. Add apricots, cranberries, and nuts. Toss lightly until fruit is coated. In small bowl, combine eggs, milk, melted butter, and grated lemon peel. Pour over dry ingredients and stir just until dry ingredients are moistened. Do not overmix. Pour into greased pan, and bake at 350 degrees F for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, and finish cooling on rack.
