Ingredients
1/2 cup butter, at 70 degrees
3/4 cup sugar
1/4 teaspoon orange oil* OR 2 teaspoons grated orange peel
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk
1 cup dried cranberries*
1/2 cup dried apricots, diced, or dried slivered apricots
1/2 cup pecans or walnuts, chopped (optional)
Instructions
Inside a medium-sized mixing bowl, cream together the butter, sugar, orange oil or peel, the salt, baking powder and spices until well blended. Beat within the eggs individually, beating until fluffy after each addition.
Stir within the flour, adding the milk 1/4 cup at any given time, stirring well after each addition. Lightly add the cranberries, apricots and nuts.
Spoon the batter right into a gently greased 8 1/2 x 4 1/2-inch loaf pan. Bake the bread inside a preheated 350F oven for 50 to 55 minutes, or until a cake tester placed within the center arrives clean. Take away the bread in the oven, and allow it to awesome within the pan for ten minutes before removing it in the pan to awesome completely on the wire rack. Yield: 1 loaf, about 16 servings.
*Available through our catalogue.
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Vera from Medford, MA
Loved this! My changes: I made use of 1/2 cup dried apricots 1/4 cup of dried cranberries 1/4 cup of standard raisins 1/4 cup of golden raisins. I drenched them together in serious trouble along with a a little orange oil for 25 minutes to ensure that everything plumped up nicely and i believe this keeps the bread moist. I additionally added 1/2 cup chopped pecans. I made use of 1/2 cup of buttermilk rather of standard milk. Used to do use KAF Orange Oil and i believe this will make an excellent improvement in flavor. As someone recommended, I capped with KAF white-colored sparkling sugar which added a pleasant crunchy sweetness. I baked for exactly 55 minutes and that i could not be more happy.
Maggie from Marietta, GA
I've baked this bread several occasions, we like it. Before I baked it drenched the cranberries and apricots with two tablespoons of orange licore for around one hour until they looked plumped. OMG this really is awsome.
Claudia from Roseville, CA
Maybe it will likely be better tomorrow. Just finished baking and cooling. Required 75 minutes at 350. Tastes great but too crusty. Used single serving of apricots and half cup of cranberries.
This was a easy bread to create along with a refreshing change. I'd lots of fresh apricots which i was searching to make use of. I adopted the recommendation of some other baker and used 1 cup fresh apricots and just 1/2 cup dried cranberries. I added some sparkling sugar to the peak to obtain a little extra crisp on the top. Extra a few minutes within the oven also it cooked up superbly. Managed to really make it two times during apricot season.
Wonderful breakfast and snack bread. My husband's office demands it frequently.
Pattie from Philadelphia, PA
Chose to make this yesterday. It's very moist and attractive however my hubby requested which i turn back levels of cranberries and apricots the next time. He likes the apricots better. I loved how easy this really is so If only certainly make it again.
I believe this is actually the second time I've reviewed this bread, but because I do not visit a previous review published here, maybe I simply thought I'd written. I really like this bread. Basically create a double recipe and it within the fridge, it lasts which last which last with no diminution of flavor, or any becoming dry. I allow it to be with coconut sugar, which yields a really moist loaf, deep golden colored--this bread is nearly just like a fruitcake, only (I believe) better! I add a few of the awesome KAF crystallized ginger root along with the apricots and cranberries--scrumptious! Because it jogs my memory a lot of better-than-fruitcake, I believe the next time I might place in some KAF candied fruit peel too. As well as for individuals people not in opposition to some excess, toasting this after which putting a little bit of butter on the top is better still!
Arnie from Irvine, CA
You can easily make and tastes scrumptious.
I felt so bad. I said concerning the bread recipe and think it is dry. The following morning my daughter sent a text and stated the bread was awesome! After it absolutely was covered with aluminium foil overnight it truly appeared to achieve moisture. I spoon flour into cups once i fluff it. I made use of organic unsweetened dried cranberries. Possibly which was a adding factor however it was far better the following morning.
Just update!
I'm usually extremely pleased together with your recipes. I didn't have have fun with that one. Appeared very dry. I was expecting a far more moist result. I bending it but did make certain to double all ingredients. Adopted an order of ingredients too. Basically grill it with butter it is best. Sorry Crd Blackstone, MA
There might have been an excessive amount of flour inside your batter. How a recipes are written on the site demand roughly 4.25 oz of flour per cup. There exists a wonderful video on calculating flour. Betsy@kAF
I'm usually extremely pleased together with your recipes. I didn't have have fun with that one. Appeared very dry. I was expecting a far more moist result. I bending it but did make certain to double all ingredients. Adopted an order of ingredients too. Basically grill it with butter it is best. Sorry Crd Blackstone, MA
There might have been an excessive amount of flour inside your batter. How a recipes are written on the site demand roughly 4.25 oz of flour per cup. There exists a wonderful video on calculating flour. Betsy@kAF
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