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I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious.
This recipe is:
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Nutritional Facts 1 serving (1 slice) equals 155 calories, 4 g fat (1 g saturated fat), 13 mg cholesterol, 157 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Apricot Cranberry Bread in Country October/November 1998, p49
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Reviewed on Mar. 21, 2012 by 2124arizona
The apricot preserves add a nice touch to this recipe. I've made these into mini-loaves and given them as gifts.
Reviewed on Nov. 08, 2011 by lurky27
Delicious! I used Smucker's Simply Fruit Apricot spreadable fruit.~ Theresa
Delicious! I used Smucker's Simply Fruit Apricot spreadable fruit.
~ Theresa
Reviewed on Apr. 23, 2011 by Spiffy64
This was one of the best cranberry breads I have ever had. The addition of the jam was very yummy. I used peach because we had no apricot and it was delicious. (The addition of walnuts is also very tasty!) Overall everyone enjoyed it. The bread was moist and tasty!
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