Apricot Cranberry Bread

The addition of apricot preserves makes this traditional cranberry bread delicious!

Yield

16 servings

Ingredients

2 cups all-purpose flour
1 cup granulated (white) 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

Directions

Preheat oven to 350°F (177°C). Grease a 9 x 5-inch loaf pan with Pan Release or cooking spray.

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 prepared loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl.

Bake in the preheated oven for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire cooling rack.

Nutritional Information

1 serving (1 slice) equals 155 calories, 4 g fat (1 g saturated fat), 13 mg cholesterol, 157 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

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