Candied Orange-Apricot Bread Recipe

Using a vegetable peeler, remove bright orange outer zest from oranges. Thinly slice zest into slivers, should have about ½ cup zest. Combine zest and ½ cup water in small saucepan and bring to a boil. Lower heat, cover, and simmer for 5 minutes.

Add ¾ cup granulated sugar and stir to dissolve. Add apricots and ginger and continue simmering, stirring occasionally, 8 to 10 minutes longer. Remove from heat and cool to room temperature.

Preheat oven to 325 degrees. Butter a 9x5x3-inch loaf pan.

Sift together flour, baking powder, and salt.

Combine milk with liqueur, if desired; set aside.

Beat butter and remaining granulated sugar with an electric mixer until light and fluffy.

Add eggs 1 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.

Bake 1 hour, or until a knife or wooden skewer inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove from pan and return to rack to cool completely.

Dust with confectioners’ sugar before slicing.

Serve and enjoy.