Moist, dense and delicious, this quick bread is great anytime- with a salad or soup, as a dessert or snack, or with your morning coffee.
| 1 3⁄4 | c | all-purpose flour |
| 1 3⁄4 | c | whole wheat flour |
| 1 1⁄2 | tsp | baking powder |
| 1 | tsp | baking soda |
| 1 | tsp | salt |
| 1⁄2 | c | butter (room temperature) |
| 1 | c | sugar |
| 1 1⁄2 | tsp | orange zest |
| 2 | large eggs | |
| 1⁄2 | c | orange juice |
| 1 | c | Stonyfield Organic Low Fat Vanilla Yogurt |
| 2 | c | apricots (chopped) |
| 2⁄3 | c | walnuts (chopped) |
| 1 1⁄2 | c | cranberries (chopped) |
Preheat oven to 350°.
Prepare loaf pan with cooking spray.
In a medium bowl sift together all-purpose flour, whole wheat flour, baking powder, baking soda and salt.
In a separate bowl, cream together butter and sugar.
Beat in orange zest, and eggs one at a time.
Add orange juice and yogurt (it might appear curdled).
Combine wet and dry ingredients and mix until well combined.
Stir in apricots, walnuts and cranberries.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Cool the bread completely in the pan before removing.
Makes 12 slices.