Apricot Cranberry Bread
Apricot Cranberry Bread combines the sweet tartness of dried apricots and raw cranberries with warm spices like cardamom and allspice. Its hearty texture and wholesome ingredients make it perfect for breakfast or snacks, offering a delightful blend of fruity flavors and aromatic spices that appeal to all ages.
Ingredients
- 1 1/2 cups flour ⓘ
- 1 cup whole wheat flour ⓘ
- 1 1/4 cups rolled oats ⓘ
- 1 tablespoon baking powder ⓘ
- 1 teaspoon cardamom ⓘ
- 1 teaspoon allspice ⓘ
- 1 1/2 cups margarine ⓘ
- 1 cup sugar ⓘ
- 1 1/2 cups milk ⓘ
- 3 eggs ⓘ
- 2 cups raw cranberries, chopped ⓘ
- 1 1/2 cups dried apricots, chopped ⓘ
- 1/4 cup sour cream ⓘ
- 1 peel of orange, grated ⓘ
Instructions
- Mix all ingredients in a blender until well combined.
- Pour the batter equally into two loaf pans.
- Bake at 375°F for 35 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider substituting half of the margarine with unsweetened applesauce. If you don't have cardamom or allspice, cinnamon can be used as a substitute. To enhance the flavor, toast the rolled oats lightly before mixing them in. Ensure the cranberries are well-chopped to distribute evenly throughout the batter. For a delightful twist, try adding a handful of nuts, similar to those found in American recipes.
Serving Suggestions
This bread is perfect for breakfast or as a snack. Serve it warm with a spread of butter or cream cheese for added richness. It pairs beautifully with a cup of tea or coffee. For a complete meal, consider serving alongside a light salad, such as Bavarian Salad, for a refreshing contrast. For dessert, try serving with a scoop of vanilla ice cream.
Storage & Reheating
Store leftover Apricot Cranberry Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the oven at 350°F for about 10 minutes, or until warmed through, to regain that fresh-baked quality.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Cranberry Bread contains roughly 1107 calories, with 13g protein, 147g carbohydrates, and 56g fat. It is an excellent source of iron (53% of the Daily Value), calcium (35% of the Daily Value), and vitamin C (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 880mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of dried?
While you can use fresh apricots, it's recommended to slightly adjust the liquid ingredients as fresh fruit contains more moisture. Dried apricots provide a concentrated sweetness and texture that works well in this bread. If using fresh, chop and reduce the milk by about 1/4 cup to maintain the right consistency.
How can I make this recipe healthier?
To make this bread healthier, consider using whole grain flour entirely instead of all-purpose flour and reducing the sugar amount. You can also substitute margarine with coconut oil or a nut butter for added nutrition. Adding flaxseed meal or chia seeds will boost fiber content and provide omega-3 fatty acids.
What can I do if I don't have rolled oats?
If you don't have rolled oats, quick oats can be used as a substitute, though the texture will be slightly different. Alternatively, you can blend some whole wheat flour with a handful of nuts to create a similar texture. Just keep an eye on the moisture level, as this might affect the overall consistency of the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).