Orange Bread with Dried Cranberries

 
This recipe comes from "The All New, All Purpose Joy of Cooking" cookbook by Marion Rombauer Becker, Irma S. Rombauer and Ethan Becker. Whenever I make this bread, my friends love it. It goes so well with tea or coffee, and it's so easy to prepare. I suggest that you leave it overnight before you start cutting it. Enjoy!!!
BTW ... when you mix cranberries and apricots, it tastes even better.

Have all ingredients at room temperature (68 F - 70 F). Position a rack in the lower third of the over. Preheat the oven to 350 F. Grease one 8.5 x 4.5 (6-cup) loaf pan.

Whisk together thoroughly:
1.5 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Combine in another bowl:
¼ cup milk
¼ cup of orange juice
grated zest of 1 small lemon
grated zest of 1 orange

In a large bowl, beat on high speed until lightened in color or texture, 2-3 minutes:
6 tablespoons (¾ stick) unsalted butter
2/3 cup sugar

Gradually beat in:
2 large eggs, lightly beaten

Add to butter-egg mixture, the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula just until incorporated and scraping the sides of the bowl as necessary. Fold in:

2/3 cup coarsely chopped pecans or walnuts
1/3 cup finely chopped dried cranberries or apricots

Scrape butter into the pan and spread evenly. Bake until golden brown and a toothpick inserted in the center comes out clean, 45-50 minutes. Let cool in the pan on a rack for 5-10 minutes before unmolding to cool completely on the rack.