Apricot Cranberry Bread Recipe

4.5 5 6
Apricot Cranberry Bread Recipe
Apricot Cranberry Bread Recipe photo by Taste of Home
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Apricot Cranberry Bread Recipe

Read Reviews
4.5 5 6
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + cooling

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

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.
Originally published as Apricot Cranberry Bread in Country October/November 1998, p49

Nutritional Facts

1 slice: 155 calories, 4g fat (1g saturated fat), 13mg cholesterol, 157mg sodium, 28g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 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
  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. 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.
Originally published as Apricot Cranberry Bread in Country October/November 1998, p49

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Reviews forApricot Cranberry Bread

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Cynthia User ID: 9308559 277869
Reviewed Nov. 16, 2017

"My husband makes this recipe every year for Thanksgiving. I would guess that it's been a tradition at our house for at least 15 years. Everyone loves it and we all look forward to it. A great recipe as is. Wouldn't change a thing."

MY REVIEW
Jetregan User ID: 7807981 217914
Reviewed Jan. 15, 2015

"How do you half frozen whole cranberries?"

MY REVIEW
2124arizona User ID: 845443 49071
Reviewed Mar. 21, 2012

"The apricot preserves add a nice touch to this recipe. I've made these into mini-loaves and given them as gifts."

MY REVIEW
lurky27 User ID: 1251896 51289
Reviewed Nov. 8, 2011

"Delicious! I used Smucker's Simply Fruit Apricot spreadable fruit.

~ Theresa"

MY REVIEW
Spiffy64 User ID: 5125460 31057
Reviewed Apr. 23, 2011

"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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