With a Grateful Prayer and a Thankful Heart: Apricot Cranberry Bread

Monday, November 5, 2012

Apricot Cranberry Bread

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 Magazine
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
1 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 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


NanaDiana said...

THAT looks very, very good, Lorraine. I will copy it for later. Can you believe that my double ovens went out this past weekend? UGH- xo Diana

Barbara F. said...

I just love quick breads. I love cranberry bread but always had it with orange never had it with apricot preserves. I am going to try it. xo

myletterstoemily said...

this looks delicious and would make yummy
toast on thanksgiving morning.

Happier Than a Pig in Mud said...

Sounds like a great tasting bread with very pretty colors:@)

Mrs. Smith said...

I can't wait to try this--thank you for sharing it with us!

BECKY said...

Mmmmm, looks de-lish!

Cheryl said...

Like Barbara's, my cranberry bread includes orange (juice and zest). I think that the addition of apricot jam sounds wonderful! Another recipe to try... :D

Dayle @ A Collection of This and That said...

I love cranberries. This sounds delicious.

lindsey said...

This looks lovely...thanks for the recipe!

Mary Howell Cromer said...

Yum, Oh yum, I just copied this to an e-mail will make for the holiday gift giving as well as for family. Your pup-cub images below are wonderful too~ Have a blessed day~

Just a little something from Judy said...

Our daughter left a bag of cranberries in our refrigerator when she visited and I was not sure what to do with them. Now I know. Thank you so much!

happeningswithLana said...

This sounds really good, TFS!!! Love the daisies you cut. Congrats to grandson.

Debbie Petras said...

This looks so good! I pinned it for future baking. :)

Blessings and love,

Dimple said...

Sounds tasty!

Winnie said...

No wonder all the mini loafs disappeared quickly. I could eat one loaf by myself. It looks soooooooooo tempting. Great colors and wonderful combination of flavors

Melissa said...

I love bread recipes like these!
This sounds so good! =)


SavoringTime in the Kitchen said...

What a beautiful, perfect sweet bread for the season, Lorraine. I just know I would love this.

Cranberry Morning said...

I am sure that is delicious. But even if it weren't, it's enough just to sit there looking beautiful. Look at the color and texture!

Thanks for stopping in at Cranberry Morning. :-)

Susan said...

Sounds great, LDH. Just great. Nice combo. Susan

Stratoz said...

That looks splendid. May plenty of joy emerge from your kitchen


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