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Apricot Cranberry Bread

 Apricot Cranberry Bread
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.
16 ServingsPrep: 20 min. Bake: 65 min. + cooling

Ingredients

  • 2 cups King Arthur Unbleached 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

  • 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.
  • 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.

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Apricot Cranberry Bread (continued)

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.