Cranberry-Orange-Apricot Bread
A moist, flavorful bread featuring vibrant cranberry, orange, and apricot flavors. Perfect for breakfast, brunch, or as a sweet snack, appealing to fruit lovers and bread enthusiasts.
Ingredients
- 2 cups all-purpose flour ⓘ
- 1 cup uncooked Quaker oats ⓘ
- 1 cup sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 3/4 teaspoon salt ⓘ
- 2 eggs ⓘ
- 1/2 cup Crisco oil ⓘ
- 1/2 cup orange juice ⓘ
- 1/3 cup water ⓘ
- 1 tablespoon grated orange peel ⓘ
- 3/4 cup chopped cranberries
- 1/2 cup finely chopped apricots ⓘ
Instructions
- Preheat oven to 350°F (175°C). Grease and flour the bottom only of a 9 x 5-inch loaf pan.
- In a mixing bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt. Mix well and set aside.
- In a separate bowl, beat eggs and oil with a wire whisk until thoroughly blended.
- Add orange juice, water, and grated orange peel to the egg mixture. Mix well.
- Pour the wet ingredients into the dry ingredients and stir just until moistened.
- Stir in the chopped cranberries and chopped apricots until evenly distributed.
- Pour the batter into the prepared loaf pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes.
- Remove from the pan and cool completely on a wire rack before slicing.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the wet ingredients. If you want a healthier twist, substitute half of the all-purpose flour with whole wheat flour. You can also swap out the Crisco oil for coconut oil for a different taste profile. Ensure that your eggs are at room temperature for better incorporation.
Serving Suggestions
This Cranberry-Orange-Apricot Bread is delightful served warm with a pat of butter or cream cheese. It pairs wonderfully with a cup of tea or coffee for breakfast or an afternoon snack. For a special treat, serve it alongside Cheese Delight Dip as part of a brunch spread. You can also slice it and toast the pieces for added texture.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread in plastic wrap and place it in a freezer-safe bag, where it can last for up to three months. To reheat, simply thaw at room temperature and warm slices in the oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Orange-Apricot Bread contains roughly 159 calories, with 2g protein, 34g carbohydrates, and 2g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 806mg per serving (35% 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 dried cranberries instead of fresh?
Yes, you can use dried cranberries if fresh ones are not available. Just reduce the sugar slightly, as dried cranberries are sweeter. Soak them in warm water for a few minutes to plump them up before adding to the batter for the best results.
Is there a gluten-free version of this recipe?
Absolutely! To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder you use is also gluten-free. The texture may vary slightly, but it will still be delicious.
Can I add nuts to this bread?
Definitely! Chopped walnuts or pecans would add a nice crunch and flavor. Just fold in about half a cup of your preferred nuts along with the cranberries and apricots. This addition complements the fruity flavors beautifully.
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).