Cranberry, Orange And Apricot Bread
A moist, flavorful bread bursting with cranberry, orange, and apricot notes, perfect for breakfast or brunch, appealing to those who enjoy fruity, nut-studded baked goods.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour the bottom only of a 9 x 5-inch loaf pan.
- Combine all-purpose flour, Quaker oats, sugar, baking powder, baking soda, and salt in a bowl; mix well and set aside.
- In a separate bowl, beat eggs and oil with a fork or wire whisk until thoroughly blended.
- Add orange juice, water, and grated orange peel to the egg and oil mixture; mix well.
- Pour the wet ingredients into the dry ingredients and stir just until moistened.
- Stir in finely chopped apricots and chopped nuts until evenly distributed.
- Pour the batter into the prepared loaf pan.
- Bake for 75 minutes or until a wooden pick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For a twist, consider substituting dried cranberries for apricots or using whole wheat flour for added fiber. To enhance flavor, add a teaspoon of vanilla extract to the wet ingredients. If you prefer a sweeter loaf, increase the sugar by 1/4 cup. Ensure your baking powder is fresh for optimal rise. This bread is great for breakfast or as a snack.
Serving Suggestions
This cranberry, orange, and apricot bread makes a delightful breakfast or snack. Serve it warm with a pat of butter or cream cheese. It pairs beautifully with Aunt Clara's Sour Cream Pound Cake for a sweet dessert spread. Consider adding a side of fresh fruit or yogurt for a balanced meal.
Storage & Reheating
Once cooled, store the bread in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the toaster or microwave until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry, Orange And Apricot Bread contains roughly 119 calories, with 2g protein, 26g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 605mg per serving (26% 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 ones?
Fresh apricots can be used, but they will add more moisture to the batter. To compensate, you may need to slightly reduce the amount of liquid ingredients. Chop the fresh apricots finely and consider adding a bit more flour to maintain the bread's texture.
What can I do if my bread doesn't rise?
If your bread doesn't rise, check the freshness of your baking powder and baking soda, as expired leavening agents can lead to dense bread. Additionally, ensure you mix the wet and dry ingredients just until moistened to avoid overmixing, which can affect the rise.
Can I make this recipe vegan?
Yes, you can make this bread vegan by replacing the eggs with 1/2 cup of unsweetened applesauce or flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Substitute the Crisco oil with a plant-based oil, such as coconut or vegetable oil.
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).