Moist, dense and delicious, this apricot cranberry walnut quick bread is great anytime- with a salad or soup, as a dessert or snack, or with your morning coffee.
Apricot Cranberry Walnut Quick Bread
Moist, dense and delicious, this apricot cranberry walnut quick bread is great anytime- with a salad or soup, as a dessert or snack, or with your morning coffee.
Ready In: 1 hour 10 minutes
Level: Easy
Prep: 15 minutes
Cook: 55 minutes
Yields: 12 Servings
- 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 cStonyfield Organic Low Fat Smooth & Creamy Vanilla Yogurt
- 2 c apricots (chopped)
- 2/3 c walnuts (chopped)
- 1 1/2 c cranberries (chopped)
Ingredients
directions
Step 1
Preheat oven to 350°.
Step 2
Prepare loaf pan with cooking spray.
Step 3
In a medium bowl sift together all-purpose flour, whole wheat flour, baking powder, baking soda and salt.
Step 4
In a separate bowl, cream together butter and sugar.
Step 5
Beat in orange zest, and eggs one at a time.
Step 6
Add orange juice and yogurt (it might appear curdled).
Step 7
Combine wet and dry ingredients and mix until well combined.
Step 8
Stir in apricots, walnuts and cranberries.
Step 9
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Step 10
Cool the bread completely in the pan before removing.
Step 11
Makes 12 slices.
