"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apricot Cranberry Bread Recipe

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This recipe for Apricot Cranberry Bread, by , is from Cooking to Cure Cancer , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jodie Marabella
Added: Friday, March 20, 2009


2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
3/4 c. water
1/4 c. oil
1 c. fresh or frozen halved cranberries
1/4 c. mashed fresh apricots

In lg. bowl, combine flour, sugar, powder, soda and salt. In small bowl, beat egg, water and oil. Stir into dry mix just til moistened. Fold in cranberries and apricots. Pour into greased & floured 9x5x3 loaf pan. Bake at 350 for 60 to 65 minutes. Test with toothpick. Cool for 10 minutes in pan then remove to wire rack. ( I used a total of 1 1/4 c. mixed fruits: apricots, bananas, blueberries, craisins, and added 1/4 c. almonds too!)

Can be doubled to make 2 loaves.




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