Cranberry Apricot Bread

Cranberry Apricot Bread
Cranberry Apricot Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    C butter

  • 1 1/2

    C sugar

  • 3

    Eggs

  • 3/4

    C Milk

  • 3

    C flour

  • 1

    T baking powder

  • 3/4

    tsp salt

  • 1 1/2

    C fresh or frozen cranberries, coarsely chopped

  • 2

    tsp grated orange peel

  • 1/3

    C apricot preserves

Directions

Preheat oven to 35o Spray cavities with vegetable pan spray Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, add milk. Combine flour, baking powder and salt, add to butter mixture stir just until moistened FOld in cranberry and apricot preserves into batter Pour 1/2 C batter iunto each section Bake 25-30 minutes or until toothpick inserted comes clean Cool on rack Apricot Glaze 1 C confectioners sugar 1-2 T apricot preserves, melted and strained Combine sugar and melted preserves in a small bowl, whisk until well blended. Drizzle over each loaf If glaze is too thick, add orange juice a tsp at a time until mixture is of pouring consistency.

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