This recipe is based on “Joy of Cooking’s” instructions for baking a basic quick nut bread. The sweet-tart taste of the dried cranberries and apricots is subtle, and the walnuts add a bit of richness without being a predominant flavor. You could also easily substitute almonds for the walnuts if you prefer.Print
Apricot Cranberry Nut Bread
A tasty variation on a basic quick nut bread – dried cranberries and apricots punch up the flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 loaf
- 1/2 cup dried cranberries
- 1/2 cup boiling water
- 2 cups all-purpose flour
- 1/2 cup lightly packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1/2 cup dried apricots, chopped
- 1/2 cup walnuts, chopped
- Preheat the over to 350°F. Grease a 9 x 5-inch loaf pan.
- Place the dried cranberries in a small bowl and pour the boiling water over top. Allow them to stand and soften for 15 minutes, drain well and pat dry lightly.
- In a large bowl, whisk together the flour, brown sugar, baking powder and salt.
- In a medium bowl, beat the egg. Add the milk, vanilla extract and melted butter. Beat together until well blended. Add to the flour mixture and stir until well combined.
- Stir in the chopped apricots, cranberries and walnuts until thoroughly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan, smooth the top and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan, then turn out onto a cooling rack. Allow to cool completely before wrapping for storage.
If you make banana bread often, it’s worth noting that the batter for this quick bread might be a bit thicker than you are used to. Also, if your dried apricots don’t seem moist and tender you can soften them with boiling water, just like the cranberries. Just be sure to pat them dry as well.