Ingredients
1/2 cup chopped dried apricots1/2 cup chopped dates1/4 cup orange juice2 cups all-purpose flour1/2 cup sugar1/4 cup packed brown sugar2 teaspoons baking powder3/4 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground allspice1/4 teaspoon crushed red pepper flakes2 large eggs, room temperature3/4 cup 2% milk1/4 cup unsalted butter, melted1 tablespoon grated orange zest1/3 cup sweetened shredded coconut1/4 cup chopped pecansORANGE BUTTER:1/2 cup unsalted butter, softened4 teaspoons confectioners’ sugar2 teaspoons grated orange zest4 teaspoons orange juice
Preparation
Preheat oven to 350°. In a small saucepan, combine apricots, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes.
In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture.
Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.
