Apricot Cranberry Bread Recipe

Name: Apricot Cranberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1 c. sugar; 1 to 2 tsp. grated orange peel; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 egg; 3/4 c. water; 1/4 c. vegetable oil; 1 c. fresh or frozen halved cranberries; 1/4 c. apricot preserves

Servings: persons

2 c. flour
1 c. sugar
1 to 2 tsp. grated orange peel
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
3/4 c. water
1/4 c. vegetable oil
1 c. fresh or frozen halved cranberries
1/4 c. apricot preserves

1
In large bowl combine flour, sugar, orange peel, baking powder, baking soda and salt.
2
In a small bowl, beat egg, water and oil.
3
Stir into dry ingredients just until moistened.
4
Fold in the cranberries.
5
Pour into a greased and floured 9 x 5 x 3 loaf pan.
6
Cut apricots in the preserves into small pieces.
7
Spoon preserves over the batter.
8
With a knife swirl.
9
Bake at 350u00b0 for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.
10
Cool for 10 minutes.
11
Remove from pan onto wire rack.

851

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. flour, 1 c. sugar, 1 to 2 tsp. grated orange peel, 1 1/2 tsp. baking powder, and more.

Yes, Apricot Cranberry Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Cranberry Bread

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