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apricotcranberrywalnutquickbread

Apricot Cranberry Walnut Quick Bread

Servings 9 x 5 loaf
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 cup chopped dried apricots
  • ½ cup dried cranberry
  • 113 grams / ½ cup butter at room temperature
  • ¾ cup sugar
  • 3 eggs
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • ½ teaspoon salt
  • Zest of 1 orange
  • 1 ¾ cups all-purpose flour
  • ½ cup milk
  • ½ cup chopped walnuts

Instructions

  • Preheat oven to 180 C | 350 F. Grease a 9 x 5 inch loaf pan and line with parchment paper.
  • Soak the apricots and cranberry in hot water for 15 minutes. Drain and set aside.
  • In a large mixing bowl, cream the butter and sugar. Beat in the eggs one at a time, beating until fluffy after each addition.
  • Add baking powder, baking soda, salt, nutmeg, cinnamon, orange zest and beat until well blended.
  • Stir in the flour and then add the milk ¼ cup at a time, stirring well after each addition. Fold in the apricots, cranberries and nuts.
  • Pour the batter into loaf pan. Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.
  • Remove the bread from the oven and let it cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.

Notes

  • Soaking the dried fruits plumps them and keeps the bread moist. Do not soak for more than 15-20 minutes.
  • You can use pecans or any other nuts instead of walnuts.
Course: Side Dish
Cuisine: American