Apricot Cranberry Bread

Apricot Cranberry Bread
Apricot Cranberry Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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