Yields 5 small loaves
Ingredients
3½ cups all-purpose flour
1½ teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 stick (½ cup) unsalted butter, softened
1 cup sugar
1 tablespoon plus 1 teaspoon orange zest, freshly grated
2 large eggs
2/3 cup fresh orange juice
2/3 cup milk
2/3 cup dried apricots, finely chopped
2/3 cup walnuts or pecans, chopped
3 cups cranberries, picked over and chopped
Directions
Sift flour, baking powder, baking soda, and salt into a bowl. In a large bowl, use an electric mixer to cream the butter and sugar, then beat in zest and eggs, one at a time. Beat in orange juice and milk. Beat mixture until well combined (it will appear curdled). Add flour mixture and mix until just combined. Stir in apricots, walnuts, and cranberries.
Divide batter among five buttered and floured loaf pans, each 53/4 by 3¼ by 2 inches, and bake breads in middle of a preheated 350° oven for 40-45 minutes, or until a tester comes out clean. Remove breads from pans and cool, right sides up, on a rack. Loaves will keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 2 months.