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Cranberry Apricot Bread


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  • 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



Step 1

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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