Now that I think I have gotten full use of pumpkin as a starring ingredient this fall, it is time to move on! I’m off to explore other holiday/winter flavors…
I love to bake quick breads (no yeast involved) and the varieties are just endless. This is a great bread for this time of year when cranberries are abundant. The loaf turned out really yummy – moist and full of fruit. Very pretty, no?
I omitted the pecans when I made this because D doesn’t like them in his food, but I think they would add a nice crunchy element. Next time.
Enjoy the last day of the long Thanksgiving weekend. We’re off to get a Christmas tree!
Cranberry-Orange and Apricot Bread
Yield: 16 servings
2 cups all-purpose flour
1 cup each: sugar and quick or old-fashioned oats (I used old-fashioned.)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup each: vegetable oil and orange juice
1/3 cup water
1 Tbsp. grated orange peel
3/4 cup chopped fresh cranberries
1/2 cup each: finely chopped dried apricots and chopped pecans
1. Heat oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan or two (7 1/4-by 3-inch) tins.
2. In a large mixing bowl, combine flour, sugar, oats, baking powder, baking soda, and salt; mix well.
3. in a medium-size bowl, beat the eggs and oil with a fork or wire whisk until thoroughly blended; add orange juice, water, and orange peel.
4. Add liquid mixture to dry ingredients, mixing just until moistened. Stir in cranberries, apricots and nuts.
5. Bake 1 hour and 15 minutes, or until a cake tester inserted in center comes out clean. (**Note: my bread was ready after 50 minutes, so watch carefully!!**)
6. Cool ten minutes in pan on wire rack. Remove from pan and cool completely on rack.
Source: Houston Chronicle, December 8, 1993