I have made this yummy quick bread many times through the years.
It goes together easily and makes a lovely gift.
Usually I bake it in a standard loaf pan. Today I tried it in three mini loaf pans.
No matter, it still disappears quickly.
Apricot Cranberry Bread
source: Taste of Home MagazinePRINT RECIPE
Prep: 20 min. Bake: 65 min. plus cooling Yield: 16 Servings
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
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 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. 1 serving (1 slice) equals 155 calories
NOTE: Can be baked in three miniature loaf pans for about 45 minutes