Cran-Apricot Loaf
A moist, flavorful cranberry-apricot loaf with crunchy walnuts, perfect for holiday gifting or a sweet treat with breakfast or tea. Bright, fruity, and nutty flavors shine through.
Ingredients
Instructions
- Combine cranberries, dried apricots, chopped walnuts, and apricot nectar in a bowl.
- Cover and chill for at least 4 hours or overnight.
- In a separate bowl, combine plain flour, sugar, baking powder, baking soda, and salt.
- Stir in milk, eggs, and oil into the dry ingredients to make a batter.
- Fold in the chilled cranberry mixture into the batter.
- Grease eight 3x6-inch loaf pans.
- Divide the batter evenly among the prepared pans.
- Bake in a preheated 350°F (175°C) oven for 50 to 55 minutes.
- Allow the loaves to cool in pans for 10 minutes.
- Melt apricot preserves in a saucepan over low heat.
- Remove the bread from pans and place on wire racks.
- Brush the loaves with the melted preserves.
- Cool for 1 to 2 hours before serving or wrapping for storage.
Tips & Substitutions
For a slightly different flavor, consider substituting dried cherries for some of the dried apricots. If you prefer a nut-free version, you can skip the walnuts entirely or use sunflower seeds instead. Make sure to measure your flour accurately for the best texture; spoon it into your measuring cup and level it off with a knife. Chilling the fruit mixture enhances the flavor.
Serving Suggestions
This Cran-Apricot Loaf is delightful on its own but pairs beautifully with a dollop of cream cheese or a pat of butter. For a festive touch, serve it alongside a cup of tea, perhaps with Ms. Eunice's Tea Cakes for a lovely afternoon spread. It also makes a fantastic brunch item when served with fresh fruit or yogurt.
Storage & Reheating
Store any leftover loaves in an airtight container at room temperature for up to three days. If you want to keep them longer, wrap them tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cran-Apricot Loaf contains roughly 1517 calories, with 10g protein, 147g carbohydrates, and 103g fat. It is an excellent source of calcium (45% of the Daily Value), iron (35% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2144mg per serving (93% 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 make this recipe as muffins instead of a loaf?
Absolutely! To make muffins, simply divide the batter into a greased muffin tin and bake at the same temperature. Check for doneness around 20-25 minutes. This will give you a delightful muffin version of the Cran-Apricot Loaf, perfect for portion control.
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).