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Apricot Cranberry Bread Recipe

Apricot Cranberry Bread Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling YIELD:16 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 to 2 teaspoons grated orange peel
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup water
  • 1/4 cup vegetable oil
  • 1 cup fresh or frozen halved cranberries
  • 1/4 cup apricot preserves

Directions

  • 1. In a large bowl, combine flour, sugar, orange peel, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries.
  • 2. Pour into a greased and floured 9-in. x 5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Yield: 1 loaf.

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.