APRICOT CRANBERRY BREAD RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 01 hours 25 minutes
Prep time: 20 minutes
Cook time: 01 hours 05 minutes
Yield: 1 loaf.
|2 cups all-purpose flour|
|1 cup sugar|
|1 to 2 teaspoons grated orange zest|
|1-1/2 teaspoons baking powder|
|1/2 teaspoon baking soda|
|1/2 teaspoon salt|
|1 large egg, room temperature|
|3/4 cup water|
|1/4 cup vegetable oil|
|1 cup fresh or frozen halved cranberries|
|1/4 cup apricot preserves|
- In a large bowl, combine flour, sugar, orange zest, 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., Pour into a greased and floured 9×5-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 in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Calories 155 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 157mg sodium, CarbohydrateContent 28g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 2g protein.