Apricot Cranberry Bread
Total TimePrep: 20 min. Bake: 65 min. + cooling
- 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
- 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 Facts1 slice: 155 calories, 4g fat (1g saturated fat), 13mg cholesterol, 157mg sodium, 28g carbohydrate (16g sugars, 1g fiber), 2g protein.
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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.
Jan 15, 2015
How do you half frozen whole cranberries?
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.
Nov 8, 2011
Delicious! I used Smucker's Simply Fruit Apricot spreadable fruit.~ Theresa
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!