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Apricot Cranberry Bread

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Sep 10, 2025

This apricot bread combines sweet dried apricots, tart cranberries, and crunchy walnuts for a moist, flavorful quickbread that’s perfect for breakfast, brunch, or holiday gifting.

Sliced apricot bread with cranberries and walnuts on a white marble surface, surrounded by dried apricots, cranberries, and a buttered knife. — *Photos by* *Tom Pitera* *| Styling by* *Erika Pitera*

Quickbreads like this are wonderfully reliable recipes to keep on hand. They don’t require special equipment or advanced baking skills – just a bowl, a spoon, and a few pantry staples.

With endless flavor possibilities, they’re an easy way to create something homemade that feels special without much effort. This apricot nut bread is a great example: simple to prepare, yet full of vibrant flavor and texture.

It’s just as welcome on a holiday brunch table as it is with an afternoon cup of tea, and it makes a thoughtful homemade gift any time of year.

Featured Ingredients and Substitutions

Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.

A labeled, overhead view of the ingredients for apricot quick bread, including flour, brown sugar, dried apricots and cranberries, walnuts, baking powder, milk, eggs, vanilla, and melted butter.

DRIED CRANBERRIES: Their tart, fruity flavor balances the sweetness of the loaf, and soaking them in hot water keeps them plump. Swap in dried cherries or golden raisins for a similar pop of flavor.

DRIED APRICOTS: Chopped apricots add natural sweetness and a pleasantly chewy texture. Try figs, dates, or even pineapple for a different twist.

WALNUTS: A classic choice for quickbread, walnuts add richness and crunch. Pecans, almonds, or a nut-free version all work well.

BROWN SUGAR: Lightly packed brown sugar doesn’t just sweeten the loaf – it adds a subtle molasses note and helps keep the crumb moist. Use white sugar for a lighter flavor, or dark brown sugar for a deeper, caramel-like sweetness.

VANILLA EXTRACT: A splash of vanilla rounds out the fruit and nut flavors with warm, aromatic undertones, but you can replace it with almond extract for a more pronounced nutty flavor.

Prep Overview

How to Make Apricot Cranberry Bread

This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.

To make this apricot cranberry bread, begin by soaking the cranberries in hot water so they plump up nicely, then drain them off.

While that’s happening, whisk together your dry ingredients in a big bowl. In another bowl, mix the wet ingredients (egg, milk, vanilla, and melted butter) until smooth.

Combine the wet and dry mixtures, then fold in the apricots, cranberries, and walnuts so everything is evenly distributed.

Two mixing bowls side by side: one with flour and dry ingredients, the other with whisked wet ingredients and a black whisk, set on a marble surface.

Unbaked batter for apricot quick bread with cranberries and walnuts spread evenly in a greased metal loaf pan, ready for the oven.

Pour the batter into a greased loaf pan, smooth the top, and bake until it’s golden and a toothpick comes out clean. After a short rest in the pan, move it to a rack to cool completely before wrapping it up for storage.

More Quickbread Recipes to Try

If you enjoy this cranberry apricot walnut loaf, you’ll love exploring a few of our other quickbread recipes. For something chocolatey and moist, try our Chocolate Zucchini Bread. If you’re in the mood for a savory twist, our Savory Pesto Zucchini Bread makes a delicious side for soups or salads. And for a classic option with warm spice, don’t miss our Cinnamon Walnut Quick Bread.