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

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By Stonyfield

• Vegetarian
• American
• Breads and Muffins
• Breakfasts
• Fall
• Mother's Day

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

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Prep: 15 minutes

Cook: 55 minutes

Yields: 12 Servings

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Ingredients

• 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)

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.