Apricot Cranberry Bread
TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling
YIELD: 1 loaf.
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
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2 cups all-purpose flour
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1 cup sugar
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1 to 2 teaspoons grated orange zest
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1-1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 large egg, room temperature
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3/4 cup water
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1/4 cup vegetable oil
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1 cup fresh or frozen halved cranberries
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1/4 cup apricot preserves
Directions
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1.
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.
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2.
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.
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