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Recipe Name: Apricot Orange Cranberry Breads Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 1/2 Cup(s) All-Purpose Flour
1 1/2 Teaspoon(s) Double-acting baking powder
1 Teaspoon(s) Baking soda
1 Teaspoon(s) Salt
1 Stick Unsalted Butter
softened 1/2 cup
1 Cup(s) Sugar
1 Tablespoon(s) Plus 1 teaspoon freshly
grated orange
2 Eggs
2/3 Cup(s) Fresh orange juice
2/3 Cup(s) Milk
2/3 Cup(s) Finely chopped dried
2/3 Cup(s) Chopped walnuts or pecans
3 Cup(s) Cranberries, picked over and
Into a bowl sift together the flour, the baking powder, the baking
soda, and the salt. In a large bowl with an electric mixer cream the
butter with the sugar and beat in the zest and the eggs, 1 at a time.
Beat in the orange juice and the milk and beat the mixture until it is
combined well (it will appear curdled). Add the flour mixture and beat
the batter until it is just combined. Stir in the apricots, the
walnuts, and the cranberries, divide the batter among 5 buttered and
floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the
breads in the middle of a preheated 350F. oven for 40 to 45 minutes,
or until a tester comes out clean. Remove the breads from the pans and
let them cool, right sides up, on a rack. The breads keep, wrapped
well in plastic wrap and foil, chilled for 1 week or frozen for 1
month. Makes 5 small loaves. Gourmet December 1990 Converted by
MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 9723
Calories From Fat: 1236
Total Fat: 140g
Cholesterol: 629mg
Sodium: 5339.6mg
Potassium: 3281.6mg
Carbohydrates: 2047.1g
Fiber: 138.5g
Sugar: 236g
Protein: 76.5g

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