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. Apricot Cranberry Walnut Quick Bread Go to recipes By Stonyfield Vegetarian American Breads and Muffins 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. Ready In: 1 hr 10 mins Level: Easy Prep: 15 mins Cook: 55 mins Yields: 12 Servings Print Recipe Ingredients 1 3/4 c all-purpose flour 1 3/4 c whole wheat flour 1 1/2 t baking powder 1 t baking soda 1 t salt 1/2 c butter (room temperature) 1 c sugar 1 1/2 t 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) directions Step 1Preheat oven to 350°.Step 2Prepare loaf pan with cooking spray.Step 3In a medium bowl sift together all-purpose flour, whole wheat flour, baking powder, baking soda and salt.Step 4In a separate bowl, cream together butter and sugar.Step 5Beat in orange zest, and eggs one at a time.Step 6Add orange juice and yogurt (it might appear curdled).Step 7Combine wet and dry ingredients and mix until well combined.Step 8Stir in apricots, walnuts and cranberries.Step 9Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.Step 10Cool the bread completely in the pan before removing.Step 11Makes 12 slices.
