Apricot Cranberry Bread Recipe

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Apricot Cranberry Bread Recipe
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  1. 2 cups all-purpose flour
  2. 1 cup sugar
  3. 1 to 2 teaspoons grated orange peel
  4. 1-1/2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1 Eggland's Best Egg
  8. 3/4 cup water
  9. 1/4 cup vegetable oil
  10. 1 cup fresh or frozen halved cranberries
  11. 1/4 cup apricot preserves
  1. 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.
  2. 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.
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