Name: Candied Orange-Apricot Bread
Yield: 1
Ingredients: 3 medium oranges -; 3/4 c. plus 1/4 cup granulated sugar -; 1 1/2 c. chopped dried apricots -; 3 tbsp. minced crystallized ginger -; 2 1/2 c. all-purpose flour -; 2 tsp. baking powder -; 1/4 tsp. salt -; 1/2 c. milk -; 1 tbsp. orange liqueur, such as Cointreau, Grand Marnier, or Triple Sec (optional) -; 1 stick unsalted butter -; 2 large eggs -; Confectioners' sugar -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Candied Orange-Apricot Bread

1. 3 medium oranges -

2. 3/4 c. plus 1/4 cup granulated sugar -

3. 1 1/2 c. chopped dried apricots -

4. 3 tbsp. minced crystallized ginger -

5. 2 1/2 c. all-purpose flour -

6. 2 tsp. baking powder -

7. 1/4 tsp. salt -

8. 1/2 c. milk -

9. 1 tbsp. orange liqueur, such as Cointreau, Grand Marnier, or Triple Sec (optional) -

10. 1 stick unsalted butter -

11. 2 large eggs -

12. Confectioners' sugar -

How to cook deliciously - Candied Orange-Apricot Bread

1. Stage

Using a vegetable peeler, remove bright orange outer zest from oranges. Thinly slice zest into slivers (you should have about 1/2 cup zest). Combine zest and 1/2 cup water in small saucepan and bring to a boil. Lower heat, cover, and simmer 5 minutes. Add 3/4 cup granulated sugar and stir to dissolve. Add apricots and ginger and continue simmering, stirring occasionally, 8 to 10 minutes longer (the fruit will be candied and sticky, with almost no liquid left). Remove from heat and cool to room temperature.

2. Stage

Preheat oven to 325 degrees. Butter a 9" x 5" x 3" loaf pan.

3. Stage

Sift together flour, baking powder, and salt.

4. Stage

Combine milk with liqueur, if desired; set aside.

5. Stage

Beat butter and remaining 1/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the cooled orange-apricot mixture. Add flour mixture alternately with milk, beginning and ending with dry ingredients. Stir after each addition until just combined, and then scrape batter into prepared pan.

6. Stage

Bake 1 hour, or until a knife or wooden skewer inserted in the center comes out clean. Cool on a rack 10 minutes. Remove from pan and return to rack to cool completely. Wrap tightly with plastic until ready to serve. Dust with confectioners' sugar before slicing.