Apricot Cranberry Nut Bread
This bread is perfect for the holidays. It's moist, delicious and makes a pretty homemade gift.
1 cup fresh or frozen cranberries
1 cup granulated (white) sugar
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup chopped walnuts
1/3 cup chopped dried apricots
3/4 cup orange juice
1/4 cup water
2 tablespoons butter, melted
2 tablespoons grated orange peel
2 teaspoons vanilla extract
Preheat oven to 350°F (177°C). Grease a 9 x 5-inch loaf pan with Pan Release or cooking spray.
In a food processor or blender, process cranberries and sugar just until coarsely ground; set aside. In a large bowl, combine the flour, baking powder, baking soda, nutmeg, salt and ginger; stir in walnuts and apricots. In another bowl, combine the egg, orange juice, water, butter, orange peel and vanilla; add cranberry mixture. Stir into dry ingredients just until moistened. Pour into prepared loaf pan.
Bake in the preheated oven for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire cooling rack.
One serving (1 slice) equals 185 calories, 4 g fat (1 g saturated fat), 17 mg cholesterol, 117 mg sodium, 33 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.