PRINT RECIPE
Prep: 20 min. Bake: 65 min. plus cooling Yield: 16 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 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. 1 serving (1 slice) equals 155 calories
NOTE: Can be baked in three miniature loaf pans for about 45 minutes
That looks splendid. May plenty of joy emerge from your kitchen
I am sure that is delicious. But even if it weren't, it's enough just to sit there looking beautiful. Look at the color and texture!
Thanks for stopping in at Cranberry Morning. 🙂
I love bread recipes like these!
This sounds so good! =)
Thanks!
No wonder all the mini loafs disappeared quickly. I could eat one loaf by myself. It looks soooooooooo tempting. Great colors and wonderful combination of flavors
This looks so good! I pinned it for future baking. 🙂
Blessings and love,
Debbie
This sounds really good, TFS!!! Love the daisies you cut. Congrats to grandson.
Our daughter left a bag of cranberries in our refrigerator when she visited and I was not sure what to do with them. Now I know. Thank you so much!
Yum, Oh yum, I just copied this to an e-mail will make for the holiday gift giving as well as for family. Your pup-cub images below are wonderful too~ Have a blessed day~
This looks lovely…thanks for the recipe!
Like Barbara's, my cranberry bread includes orange (juice and zest). I think that the addition of apricot jam sounds wonderful! Another recipe to try… 😀
Mmmmm, looks de-lish!
I can't wait to try this–thank you for sharing it with us!
Sounds like a great tasting bread with very pretty colors:@)
this looks delicious and would make yummy
toast on thanksgiving morning.
I just love quick breads. I love cranberry bread but always had it with orange never had it with apricot preserves. I am going to try it. xo
THAT looks very, very good, Lorraine. I will copy it for later. Can you believe that my double ovens went out this past weekend? UGH- xo Diana