Side Pannel
Cranberry Apricot Bread
Cranberry Apricot Bread
- Recipe Submitted by maryjosh on 11/02/2016
Ingredients List
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 teaspoon baking powder
- 1/4 cup fresh cranberries, chopped
- 1/4 cup dried apricots, chopped
- 2 tablespoons pecans, chopped (optional)
- 1 lare egg
- 1 tablespoon milk
- 1 tablespoon melted butter
- 1/4 teaspoon fresh lemon zest
Directions
Preheat the oven to 350, and grease a mini loaf pan (5" x 3" x2") with shortening.
In a medium bowl, whisk together flour, sugar and baking powder. Add the chopped fruit (and nuts, if using) and stir to coat with the flour.
In a small bowl, whisk together the egg, milk, melted butter and lemon zest. Pour this over the dry mixture and stir until no streaks of flour remain (but be careful not to overmix).
Scrape into the loaf pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Let cool in the loaf pan for 5 minutes before gently tipping it out on a wire rack to cool completely. Serve with butter.
In a medium bowl, whisk together flour, sugar and baking powder. Add the chopped fruit (and nuts, if using) and stir to coat with the flour.
In a small bowl, whisk together the egg, milk, melted butter and lemon zest. Pour this over the dry mixture and stir until no streaks of flour remain (but be careful not to overmix).
Scrape into the loaf pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Let cool in the loaf pan for 5 minutes before gently tipping it out on a wire rack to cool completely. Serve with butter.
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