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Apricot-Cherry Holiday Fruit Bread

Categories: Breads

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This apricot and cherry bread has a lovely, fruity flavor and festive color, yet is not overly rich.

Ingredients

  • 3/4 c. apricots dried, coarsely chopped
  • 1/3 c. orange juice combined with 1/2 c water
  • 3/4 c. dried sweetened cherries if unavailable, substitute dried sweetened cranberries
  • 1/3 c. canola oil corn oil or other flavorless low-saturated-fat vegetable oil
  • 1/2 c. clover honey or other mild honey
  • 1/4 c. granulated sugar
  • 2 1/3 c. all-purpose flour
  • 2 1/4 tsp. Davis Baking Powder
  • 1/4 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. salt
  • 1 c. lemon yogurt non fat or low-fat vanilla yogurt
  • 1 lg. egg
  • 3/4 tsp. almond extract or substitute 1 tsp. lemon extract
  • 1/2 tsp. orange zest grated
  • 1 c. powdered sugar sifted after measuring if lumpy
  • 1-1/2 tsp. fresh lemon juice combined with a generous 2 tsp. water
  • 3/4 c. chopped almonds or pistachios or a combination for Glaze

Instructions

Preheat oven to 350 degrees F. Place a rack in the middle third of the oven. Generously coat a 8x4-inch (or similar large) loaf pan with nonstick cooking spray.

In a large saucepan combine the apricots and orange juice mixture over medium heat. Bring to simmer and cook, stirring for 3 minutes. Stir in the cherries, oil, honey and sugar until well blended; set aside until cool.

In a large bowl, thoroughly stir together the flour, Davis Baking Powder, Clabber Girl Baking Soda, and salt. Vigorously stir the yogurt, then the egg, extract and orange zest into the apricot mixture until very well blended. Gently stir the apricot mixture and the nuts (if using) into the flour mixture just until thoroughly incorporated but not over-mixed; excess mixing can cause toughening. Immediately turn out the batter into the pan, spreading evenly to the edges.

Bake in preheated oven for 35 to 45 minutes or until well browned and a toothpick inserted in a center comes out clean. It's normal for the top to crack. Let the pan stand on a wire rack for 15 minutes. Run a table knife around the pan and under the loaf edge to loosen it. Then remove from the pan and place on a rack set over a sheet of wax paper.

For the glaze: Stir together the powdered sugar and lemon juice-water mixture until blended and smooth. The glaze should be fluid enough to drizzle, but not so thin it will all runs off the bread, so adjust the consistency with a little more powdered sugar or water if necessary. Drizzle the glaze over the cooled loaf top, allowing it drip attractively down the sides. Any glaze that drips onto the paper can be scraped from the paper and reapplied to the top again, if desired.

Let the glaze firm and the loaf cool completely before wrapping airtight. It keeps airtight at room temperature a day or so and can be frozen up to a month for longer storage.

Yield: 14-15 slices