Apricot Cranberry Bread
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.
Servings: 1 loaf
Ingredients
- 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
Instructions
- Preheat the oven 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 55 to 60 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.
Notes
If you’re used to making banana bread, you might notice this batter is a little thicker. If your apricots seem tough, you can soften them just like the cranberries with a short soak in boiling water, just remember to pat them dry.
Nutrition
Calories: 247 | Total Fat: 8g | Cholesterol: 27mg | Sodium: 352mg | Carbohydrates: 41g | Fiber: 2g | Sugar: 18g | Protein: 5g