Cranberry-Apricot Quick Bread

Yield: 1 loaf

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free



Cream together the first seven ingredients until well blended. Beat in the eggs, one at a time, until fluffy.

Stir in the flour. Add the milk 1/4 cup at a time, stirring well after each addition. Gently mix in the cranberries, apricots and nuts.

Spoon the batter into a lightly greased 8-1/2-by-4-1/2-inch loaf pan. Bake in a preheated 350° F oven for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.

Remove the bread from the oven. Let it cool in the pan for 10 minutes before removing the bread to cool completely on a wire rack. Yield: 1 loaf, about 16 servings.

Recipe by The King Arthur Flour Company, Inc.

Source: The King Arthur Flour Company, Inc. November 2006

Learn more about our recipes. View guidelines »

More about: apricots, cranberries, pecans, walnuts


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