Cranberry Apricot Loaf (A Keks Recipe)

Instructions

1. Preheat the Oven to 350 degrees F. Butter and flour a bread loaf pan.
2. Whisk together 1 1/2 cups kefir and 1 tsp baking soda together in a medium bowl and set aside for 20 minutes. It will look fluffier when it's ready:
3. Chop dried apricots into pieces about the size of your dried cranberries. In a medium bowl, cover craisins and dried apricots with boiling hot water and let sit two (2) minutes, then drain well and set aside to dry in a colander.
4. In a large mixing bowl, beat together eggs and sugar until pale in color (3 min on high speed). Mix in 1 stick melted butter (not hot butter, just warm), 4 Tbsp olive oil and 1/2 tsp vanilla extract. Stir to combine.
5. Whisk in the prepared kefir and baking soda until well blended.
6. Mix in the 2 cups flour until everything is well blended.
7. Finally fold in the craisins, chopped apricots and clementine zest.
8. Transfer the batter to your prepared baking pan and give it a little shake to even out the top.
9. Bake in the center of the oven at 350 for 60 to 70 minutes. Check the center with a wooden toothpick. It's done when the toothpick comes out clean. Let the loaf cool inside the pan until cool enough to handle, then transfer to a wire rack to cool to room temperature. Once it's cooled, dust with powdered sugar and enjoy.