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; 3/4 cup water; 1/4 cup vegetable oil; 1 cup fresh or frozen halved cranberries; 1/4 cup apricot preserves

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

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
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.

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

Reviews

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Cynthia

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.
Jetregan

Jan 15, 2015

How do you half frozen whole cranberries?
2124arizona

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.
lurky27

Nov 8, 2011

Delicious! I used Smucker's Simply Fruit Apricot spreadable fruit.~ Theresa
Spiffy64

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!