Apricot Cranberry Bread
By Yankee Magazine|Jul 31 2007|
A colorful loaf with a crisp crust. Serve plain, or with butter and cream cheese.
Yield
Makes 1 loaf.
Ingredients
2 cups flour
1/2 to 2/3 cup sugar
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, lightly beaten
1 cup milk
1/2 cup melted butter
1 teaspoon grated lemon peel
Instructions
Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan. In large bowl sift together flour, sugar, baking powder, and salt. Add apricots, cranberries, and nuts. Toss lightly until fruit is coated. In small bowl combine eggs, milk, butter, and lemon peel. Pour over dry ingredients and stir until moistened. Do not overmix. Pour into greased pan and bake 60 to 70 minutes. Cool in pan 10 minutes, then finish cooling on a rack.
