Apricot Quick Bread~

Adapted from King Arthur Flour

1/2 cup butter, at room temperature

3/4 cup sugar

1 teaspoon orange extract

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

3 eggs

1 3/4 cups King Arthur Unbleached All-Purpose Flour

1/2 cup milk

1/2 cup dried apricots, diced

1/2 cup dried cherries, quartered if large

1/2 cup Craisins


Preheat oven to 350º. Grease large loaf pan and line with parchment paper.

Cream together the butter, sugar, orange extract, the salt, baking powder and cinnamon until well blended. Beat in the eggs one at a time, beating well after each addition.

Stir in the flour, then add the milk 1/4 cup at a time, stirring well after each addition. Gently mix in the dried fruit. 

Spoon the batter into the loaf pan. Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean. Remove the bread from the oven, and let it cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.