Apricot Cranberry Walnut Quick Bread
Page last modified on: March 7, 2012
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.
Ingredients
| 1 3/4 cups all purpose flour | 1 1/2 teaspoons orange zest |
| 1 3/4 cups whole wheat flour | 2 large eggs |
| 1 1/2 teaspoons baking powder | 1/2 cup orange juice |
| 1 teaspoon baking soda | 1 cup organic low-fat vanilla yogurt |
| 1 teaspoon salt | 2 cups apricots, chopped |
| 1/2 cup butter, room temperature | 2/3 cup walnuts, chopped |
| 1 cup sugar | 1 1/2 cups cranberries, chopped |
Directions
Preheat oven to 350 degrees. Prepare a 8 x 4" loaf pan with cooking spray. In a medium bowl, sift together all purpose flour, whole wheat flour, baking powder, baking soda, and salt. In a separate bowl, cream together butter and sugar. Beat in orange zest, and eggs one at a time. Add orange juice and yogurt (it might appear curdled). Combine wet and dry ingredients, and mix until well combined. Stir in apricots, walnuts, and cranberries. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool the bread completely in the pan before removing. Makes 12 slices.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
