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Home Breads, Rolls & Pastries Bread Recipes Loaf

Apricot Cranberry Bread

Name: Apricot Cranberry Bread
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 1 loaf.
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 to 2 teaspoons grated orange zest; 1-1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg, room temperature; 3/4 cup water; 1/4 cup vegetable oil; 1 cup fresh or frozen halved cranberries; 1/4 cup apricot preserves

6 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 65 min. + cooling

Makes

1 loaf

Updated: Nov. 09, 2022

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. —Diane Roth, Milwaukee, Wisconsin

Apricot Cranberry Bread Recipe photo by Taste of Home

Ingredients

2 cups all-purpose flour
1 cup sugar
1 to 2 teaspoons grated orange zest
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
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 zest, 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 9x5-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 in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts

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

Apricot Cranberry Bread

Ingredients

Directions

Nutrition Facts

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