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Categories:
flour whole wheat pastry flour oats baking powder ground cardamom ground allspice unsalted butter sugar brown sugar eggs fresh cranberries apricots orange milk orange juice sour cream
Viewed: 86 - Published at: 9 years agoIngredients
- 1 1/2 cups unbleached all-purpose flour
- 1 cup whole wheat pastry flour (available in health-food stores)
- 1 1/4 cups uncooked old fashioned oats
- 1 tablespoon baking powder
- 1 tablespoon ground cardamom
- 1 teaspoon ground allspice
- 1 1/2 cups unsalted butter, softened (sweet)
- 1 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 3 large eggs
- 2 cups chopped fresh cranberries
- 1 1/2 cups chopped dried apricots
- 1 grated orange, zest of
- 1 1/2 cups milk
- 1/2 cup fresh orange juice
- 1/4 cup sour cream
Method
- Preheat the oven to 375°F Thoroughly oil TWO-9 1/4 by 5 1/4 inch loaf pans.
- In a large bowl, stir together the flours, oats, baking powder, cardamom, and allspice.
- In another large bowl, using an electric mixer fitted with the paddle, beat together the butter and sugars until combined. One at a time, beat in the eggs, scraping the side of the bowl occasionally. Mix in the cranberries, apricots, and grated orange peel. Beat in the milk, juice, and sour cream until combined. Add the flour mixture and mix just until blended.
- Divide the batter evenly between the pans, smoothing the surfaces. Bake for 50 to 60 minutes, or until a cake tester inserted into the center of each loaf comes out dry. Transfer the loaves in the pans to wire racks to cool for 5 minutes. Remove the loaves from the pans and cool completely. When the loaves are cold, store them in an airtight container at cool room temperature. This bread freezes well.
- The New American Farm Cookbook.
