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Apricot Cranberry Bread


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  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 to 2 teaspoons grated orange peel
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Eggland's Best Egg
  • 3/4 cup water
  • 1/4 cup vegetable oil
  • 1 cup fresh or frozen halved cranberries
  • 1/4 cup apricot preserves



Step 1

In a large bowl, combine flour, sugar, orange peel, baking powder, baking soda and salt.

In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened.

Fold in the cranberries.

Pour into a greased and floured 9-in. x 5-in. loaf pan.
Cut apricots in the preserves into small pieces; spoon preserves over batter.

Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes; remove from pan to a wire rack. Yield: 1 loaf.

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