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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Apricot - Cranberry Bread Recipe

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This recipe for Apricot - Cranberry Bread is from Koszewski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. unsifted flour
3/4 c. sugar
1 T. baking powder
1/2 t. salt
1 c. diced dried apricots
1 c. chopped fresh or frozen cranberries
1/2 c. chopped toasted almonds
2 eggs
1 c. milk
1/4 c. butter or margarine, melted
1 t. grated lemon peel
Directions:
Directions:
Stir flour, sugar, baking powder and salt together in a large bowl; add apricots, cranberries and almonds. Toss lightly until fruits are covered.
Beat eggs, milk, butter and lemon peel in a small bowl; pour over dry ingredients. Stir just until dry ingredients are moistened.
Pour into greased 9 X 5" loaf pan.
Bake at 350º for 60 to 65 minutes or until cake tester inserted into center comes out clean. Cool for 10 minutes in pan, remove and continue cooling on rack.
Number Of Servings:
Number Of Servings:
Makes 1 loaf
Preparation Time:
Preparation Time:
60 to 65 minutes
Personal Notes:
Personal Notes:
This recipe can also be made in 3 mini-loaf pans 5 3/4 X 3 X 2 1/8, reduce baking time to approx. 35 -40 minutes, checking with cake tester until it comes out clean.

 

 

 

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