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Apricot and Orange Cranberry Breads

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Cranberries and Whitewash
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Barjot, Eric
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Apricot Orange Cranberry Breads
Gourmet December 1990

3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 tablespoon plus 1 teaspoon
freshly grated orange zest
2 large eggs
2/3 cup fresh orange juice
2/3 cup milk
2/3 cup finely chopped dried apricots
2/3 cup chopped walnuts or pecans
3 cups cranberries, picked over and chopped

Into a bowl sift together the flour, baking powder, baking soda
and salt.
In a large bowl with an electric mixer cream the butter with the sugar
and beat in the zest and the eggs, 1 at a time. Beat in the orange juice
and the milk and beat the mixture until it is combined well (it will
appear curdled). Add the flour mixture and beat the batter until it is
just combined. Stir in the apricots, walnuts and cranberries, divide
the batter among 5 five buttered and floured loaf pans, each 5 3/4
by 3 1/4-by-2 inches, and bake the breads in the middle of a pre-
heated 350-degree F. oven for 40 to 45 minutes, or until a tester
comes out clean. Remove the breads from the pans and let them
cool, right sides up, on a rack.
The breads keep, wrapped well in plastic wrap and foil, chilled for
1 week or frozen for 1 month. Makes 5 small loaves.

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