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

By Stonyfield

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

    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 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.

make it with yogurt instead and SAVE $1.50!