CRANBERRY SUNSHINE BREAD

 Friends Fran and Janice both had birthdays last week. It was a good thing that I was in such a good mood to bake. It has felt so good to be back in my kitchen so much. I had been absent too long.

Fran's birthday came first in the week. Unfortunately she had both her flu shot and her first shingles' shot on the same day - the day before so she wasn't feeling great. (Thanks to her experience though I know not to do that.) I took her two loaves of bread anyway and left it at her door. I told her hopefully she could enjoy it the next day. As it was she said she ate a few bites of it and it made her stomach feel so much better. 

The recipe for the Cranberry Sunshine Bread came from Yolanda's All New Cranberry Cookbook by Yolanda Lodi. The recipe makes one 9 x 5 - inch loaf but I made two smaller loaves using my favorite blue Corning Ware loaf pans that are about 6 x 4 - inch. I actually have three of them. I like that I can usually make two nice loaves bigger than the mini loaves instead of a big 9 x 5 - inch loaf. I gave Fran both of the loaves and told her she could freeze one for later and enjoy one now. (I had a little extra batter so I made us a small loaf using a mini-loaf pan so I could see how it tasted.)

The recipe makes such a pretty loaf.

CRANBERRY SUNSHINE BREAD

2     cups flour

1     cup sugar (Can reduce to 3/4 cup)

1     tablespoon baking powder

1/2  teaspoon salt

1     cup dried apricots, finely chopped (I used a 6-ounce bag)

1     cup fresh cranberries, cut in half (I used fresh cranberries that I had frozen. I didn't thaw them before I cut them.)

1/2   cup chopped walnuts

2      large eggs

1      cup skim milk

1/4   cup (1/2 stick) butter, melted

1/2   teaspoon lemon extract

Preheat oven to 350 degrees F. Grease and flour a 9 x 5 - inch loaf pan or two smaller ones. Set aside.

In a large bowl combine flour, sugar, baking powder, and salt. Mix with a spoon.

Add apricots, cranberries, and walnuts and toss gently until fruits are covered.

In a small bowl, beat eggs with a fork.

Add milk, melted butter, and lemon extract. Stir until combined.

Add to the large bowl. Mix with a spoon until the dry ingredients are moistened. 

Pour batter into pan(s).

Bake for 60 to 65 minutes (about 45 minutes for smaller pans) or until toothpick inserted in center comes out clean. (I often just press lightly on center of bread. It should bounce back.) You can see the smaller mini loaf I made for us. I took it out sooner.

Cool on wire rack.

Remove after about 10 minutes. I usually run a knife around the inside of the pans before flipping the baked loaves out of the pan.

I chose a different recipe using dried apricots for Janice. I will be sharing it later. I am so blessed with friends, especially Fran and Janice.