Cranberry-Apricot Quick Bread

Cranberry-Apricot Quick Bread Recipe with Orange Juice and Dried Apricots

Preparation time: 15 minutes | Cooking time: 1 hour and 15 minutes | Servings: 8

Introduction

Cranberry-Apricot Quick Bread is a delicious and easy-to-make treat that is perfect for breakfast or as a snack. The combination of tart cranberries and sweet apricots creates a flavorful bread that is sure to please your taste buds.

History

The recipe for Cranberry-Apricot Quick Bread has been passed down through generations in many families. It is a popular choice during the holiday season, as cranberries are in season and readily available. The addition of apricots adds a unique twist to the traditional cranberry bread recipe.

Ingredients

0.5 cup margarine
0.75 cup sugar
2 eggs
3 cup flour
1 tbsp baking powder
1 tsp salt
0.5 tsp baking soda
1 cup orange juice
1 tsp grated orange rind
1 cup coarse chopped cranberries
0.5 cup chopped dried apricots

Sweet orange spread

1 tbsp 10x sugar
1 tsp orange rind

How to prepare

In a bowl, beat the margarine and sugar until fluffy.
Add the eggs, one at a time, mixing well after each addition.
Alternate adding the combined dry ingredients and juice to the bowl, mixing well after each addition.
Stir in the cranberries, apricots, and orange rind.
Pour the mixture into a greased and floured 9x5 inch loaf pan.
Bake at 350°F (177°C) for 1 hour and 15 minutes.
Allow the loaf to cool for 5 minutes, then remove it from the pan.
Serve the loaf with sweet orange spread.

Sweet orange spread

In a bowl, mix the orange rind and 10x sugar well.
Chill the mixture.

Variations

Add chopped nuts, such as pecans or walnuts, for added crunch.
Substitute dried cherries or blueberries for the cranberries for a different flavor profile.
Drizzle a simple glaze made with powdered sugar and orange juice over the bread for added sweetness.

Cooking Tips & Tricks

Be sure to chop the cranberries and apricots into coarse pieces to ensure they are evenly distributed throughout the bread.

- Grease and flour the loaf pan well to prevent the bread from sticking.

- Allow the bread to cool slightly before removing it from the pan to prevent it from falling apart.

- Serve the bread with the sweet orange spread for an extra burst of flavor.

Serving Suggestions

Serve Cranberry-Apricot Quick Bread warm with a cup of tea or coffee for a cozy breakfast or snack.

Cooking Techniques

Be sure to mix the wet and dry ingredients just until combined to prevent overmixing, which can result in a tough bread.

- Use a toothpick to test for doneness - if it comes out clean, the bread is ready.

Ingredient Substitutions

You can use butter instead of margarine for a richer flavor.

- Fresh orange zest can be used instead of grated orange rind.

Make Ahead Tips

Cranberry-Apricot Quick Bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.

Presentation Ideas

Slice the Cranberry-Apricot Quick Bread and arrange it on a platter with fresh cranberries and orange slices for a festive presentation.

Pairing Recommendations

Enjoy Cranberry-Apricot Quick Bread with a hot cup of tea or coffee for a delightful snack or breakfast.

Storage and Reheating Instructions

Store any leftover Cranberry-Apricot Quick Bread in an airtight container at room temperature. To reheat, simply warm the slices in the microwave for a few seconds.

Nutrition Information

Calories per serving

Each serving of Cranberry-Apricot Quick Bread contains approximately 250 calories.

Carbohydrates

Each serving of Cranberry-Apricot Quick Bread contains approximately 35 grams of carbohydrates.

Fats

Each serving of Cranberry-Apricot Quick Bread contains approximately 8 grams of fat.

Proteins

Each serving of Cranberry-Apricot Quick Bread contains approximately 4 grams of protein.

Vitamins and minerals

Cranberry-Apricot Quick Bread is a good source of vitamin C, thanks to the cranberries and orange juice. It also contains iron, potassium, and vitamin A.

Alergens

This recipe contains eggs and wheat, which may be allergens for some individuals.

Summary

Cranberry-Apricot Quick Bread is a delicious treat that is relatively low in calories and fat. It is a good source of carbohydrates and provides essential vitamins and minerals.

Summary

Cranberry-Apricot Quick Bread is a delicious and easy-to-make treat that is perfect for any time of day. With a perfect balance of tart cranberries and sweet apricots, this bread is sure to become a favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. I remember it like it was yesterday, even though it was many years ago. It all started when I was visiting my dear friend Clara in her cozy little cottage in the countryside. Clara was an amazing cook, and she always had the most delicious treats ready for me whenever I came to visit.

On this particular day, Clara had just taken a Cranberry-Apricot Quick Bread out of the oven. The sweet aroma filled the air, and my mouth watered at the sight of the golden-brown loaf sitting on the kitchen counter. I couldn't resist asking her for the recipe, and she was more than happy to share it with me.

Clara told me that she had learned the recipe from her own grandmother, who had passed it down through the generations. She explained that the bread was a family favorite, especially during the holidays. The combination of tart cranberries and sweet apricots was simply irresistible.

I watched closely as Clara walked me through the steps of making the bread. She mixed together flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, she beat together eggs, milk, and melted butter before adding them to the dry ingredients. Finally, she folded in the chopped cranberries and dried apricots, careful not to overmix the batter.

As Clara poured the batter into a greased loaf pan and popped it into the oven, I couldn't wait to taste the finished product. The bread baked to a perfect golden hue, and when Clara sliced into it, the aroma of warm cranberries and apricots filled the room. I took a bite and was instantly transported to a place of pure bliss. The bread was moist, flavorful, and just the right amount of sweet.

From that moment on, Cranberry-Apricot Quick Bread became a staple in my own kitchen. I would make it for family gatherings, potlucks, and just for myself on lazy Sunday mornings. It never failed to impress, and I loved sharing the recipe with anyone who asked.

Over the years, I have made some tweaks to Clara's original recipe, adding a hint of cinnamon and a sprinkle of oats on top for a little extra crunch. I have also experimented with using fresh cranberries when they are in season, which adds a bright burst of flavor to the bread.

Every time I bake a loaf of Cranberry-Apricot Quick Bread, I am reminded of that day in Clara's kitchen. The warmth of her hospitality, the joy of discovering a new recipe, and the delicious taste of a homemade treat all come flooding back to me. I am grateful for the memories and the traditions that have been passed down through the years, and I hope to continue sharing this special recipe with others for many more years to come.