Best Apricot Cranberry Bread Recipes

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APRICOT, ORANGE, CRANBERRY BREAD



Apricot, Orange, Cranberry Bread image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 5 small loaves

Number Of Ingredients 13

3 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 pound (1 stick) butter, room temperature
1 cup sugar
1 tablespoon plus 1 teaspoon freshly grated orange zest
2 large eggs
2/3 cup orange juice
2/3 cup milk
2/3 cup finely chopped apricots
2/3 cup chopped walnuts
3 cups cranberries, picked over and chopped in a food processor

Steps:

  • Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
  • Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
  • Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
  • Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

APRICOT CRANBERRY BREAD



Apricot Cranberry Bread image

I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious. -Diane Roth, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h25m

Yield 1 loaf.

Number Of Ingredients 11

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

Steps:

  • 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 9x5-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.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 157mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY-APRICOT BREAD PUDDING



Cranberry-Apricot Bread Pudding image

I adjusted a favorite bread pudding recipe to make it a little healthier. Dried fruits add texture and sweetness to this heart-warming dessert.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 cup chopped dried apricots
1/2 cup unsweetened apple juice
1/4 cup dried cranberries
1-1/4 cups whole milk
2 large egg whites
1 large egg, lightly beaten
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
6 cups cubed day-old bread
8 tablespoons whipped topping
1/4 cup chopped walnuts, toasted

Steps:

  • In a small saucepan, combine apricots and apple juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until liquid is almost absorbed. Stir in cranberries; set aside. , In a large bowl, combine the milk, egg whites, egg, brown sugar, cinnamon, vanilla, nutmeg and cardamom. Add bread cubes; toss to coat. Let stand for 15 minutes. Stir in apricot mixture. , Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Top each serving with 1 tablespoon whipped topping and 1-1/2 teaspoons chopped walnuts.

Nutrition Facts :

DRIED BLUEBERRY, CRANBERRY OR APRICOT BANANA NUT BREAD



Dried Blueberry, Cranberry or Apricot Banana Nut Bread image

This recipe was found in Better Homes and Gardens Cook Book. I've used it for years, adjusting it to my specific tastes. I use either dried blueberries, or cranberries. I have only once used dried apricots, diced. It's fabulous either way, any way.

Provided by Tallie in Pacific NW

Categories     Breads

Time 1h10m

Yield 2 loaves, 2 serving(s)

Number Of Ingredients 11

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 large eggs
5 medium bananas, mashed
1 cup sugar
1/2 cup butter, melted
1/2 cup walnuts or 1/2 cup pecans, chopped
1/2 cup dried blueberries, dreid cranberries or 1/2 cup dried apricot, cut into fours

Steps:

  • preheat oven to 350degrees.
  • grease bottom and 1in up the sides of TWO bread 7 1/2x3 1/2x2in bread pans; set aside.
  • combine flour, baking powder, baking soda, cinnamon and nutmeg.
  • in a medium mixing bowl, or food processor, combine eggs, bananas, sugar and butter. (I use I Can't Beleive It's Not Butter). Mix for 30 seconds.
  • fold in nuts of your choice.
  • spoon batter into prepared pans.
  • bake at 350 for 40-45minutes, or until a toothpick inserted in the center of bread comes clean.
  • cool in pan on a wire rack for 10minutes. remove from pan. cool completely on a wire rack and enjoy.

Nutrition Facts : Calories 1779.5, Fat 72.3, SaturatedFat 33, Cholesterol 333.5, Sodium 990, Carbohydrate 268.3, Fiber 13.2, Sugar 137.6, Protein 27.4

APRICOT-CRANBERRY BREAD PUDDING



Apricot-Cranberry Bread Pudding image

I received this from M.S. Russell from the great state of OR. She was kind enough to share this with me from a recent recipe swap, and I wanted to share it here. It is truly good. A very special thank you to Mrs. Russell.

Provided by Barbara Pendley

Categories     Fruit Desserts

Time 1h20m

Number Of Ingredients 10

6 c diced sour dough french bread
1 qt whole milk
1 pt cream
7 whole eggs
4 egg yokes
1 c sugar
2 tsp vanilla
1/2 c diced dried apricots
1/3 c diced dried cranberries
pinch of salt

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Butter a 9 x 12 shallow glass baking dish.
  • 3. Sprinkle the diced bread over the bottom.
  • 4. Combine milk, cream, eggs, additional yolks, sugar, salt and vanilla. Mix well.
  • 5. Pour this mixture over the diced bread using a strainer.
  • 6. Sprinkle all the diced dried fruits evenly over the top.
  • 7. Place this baking dish into a larger pan filled halfway up the sides with water. Be careful when you move to the oven that none of the water washes over into your pudding mixture. Or you can pour the water into the empty pan as soon as placing both pans into the oven.
  • 8. Bake for 40 to 50 minutes.
  • 9. NOTE: Will not work or cook properly without the water bath step. Also do not substitue the bread wtih another bread. You can cut away some to the crust from the sour dough french bread if you feel like it has too much crust.

APRICOT ORANGE CRANBERRY BREAD



APRICOT ORANGE CRANBERRY BREAD image

Categories     Bread     Berry     Breakfast     Thanksgiving

Yield 3 loaves

Number Of Ingredients 13

1 3/4 c. flour
3/4 t. baking powder
1/2 t. salt
1/2 t. baking soda
1/4 c. softened butter
1/2 c. sugar
3 t. grated orange zest
1 large egg
1/3 c. orange juice
1/3 c. milk
1/3 c. finely chopped dried apricots
1/3 c. chopped walnuts or pecans
1 1/2 c. cranberries, picked over and chopped

Steps:

  • Sift together flour, baking powder and soda, and salt. In a large bowl, cream together butter and sugar and beat in the zest and the eggs. Beat in the orange juice and milk and beat until well mixed (it will appear curdled). Add the flour mixture and beat until just combined. Stir in the apricots, walnuts and cranberries. Pour into 3 buttered and floured 5x3x2" pans. Bake 350 for 40-45 minutes, or until toothpick inserted in center comes out clean.

HOLIDAY APRICOT CRANBERRY BREAD



Holiday Apricot Cranberry Bread image

I like to make this bread for the holidays. It's moist, delicious and makes a pretty homemade gift.-Beth Goodwin, Overland Park, Kansas

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 16

1 cup fresh or frozen cranberries
1 cup sugar
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup chopped walnuts
1/3 cup chopped dried apricots
1 large egg
3/4 cup orange juice
1/4 cup water
2 tablespoons butter, melted
2 tablespoons grated orange zest
2 teaspoons vanilla extract

Steps:

  • In a food processor or blender, process cranberries and sugar just until coarsely ground; set aside. In a large bowl, combine the flour, baking powder, baking soda, nutmeg, salt and ginger; stir in walnuts and apricots. In another bowl, combine the egg, orange juice, water, butter, orange zest and vanilla; add cranberry mixture. Stir into dry ingredients just until moistened., Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts :

APRICOT CRANBERRY BREAD



Apricot Cranberry Bread image

Bright flecks of apricot and cranberry peek through the crust of this hearty bread. Well wrapped, this bread will keep for a month or two in the freezer. A wrapped loaf atop a cutting board would make a thoughtful hostess gift. You can cut the amount of butter by 1/2 cup for a lower fat version; it will be a slightly drier yet still delicious bread.

Provided by Olha7397

Categories     Breads

Time 1h15m

Yield 1 loaves

Number Of Ingredients 16

1 1/2 cups unbleached all-purpose flour
1 cup whole wheat pastry flour (available in health-food stores)
1 1/4 cups uncooked old fashioned oats
1 tablespoon baking powder
1 tablespoon ground cardamom
1 teaspoon ground allspice
1 1/2 cups unsalted butter, softened (sweet)
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
3 large eggs
2 cups chopped fresh cranberries
1 1/2 cups chopped dried apricots
1 grated orange, zest of
1 1/2 cups milk
1/2 cup fresh orange juice
1/4 cup sour cream

Steps:

  • Preheat the oven to 375°F Thoroughly oil TWO-9 1/4 by 5 1/4 inch loaf pans.
  • In a large bowl, stir together the flours, oats, baking powder, cardamom, and allspice.
  • In another large bowl, using an electric mixer fitted with the paddle, beat together the butter and sugars until combined. One at a time, beat in the eggs, scraping the side of the bowl occasionally. Mix in the cranberries, apricots, and grated orange peel. Beat in the milk, juice, and sour cream until combined. Add the flour mixture and mix just until blended.
  • Divide the batter evenly between the pans, smoothing the surfaces. Bake for 50 to 60 minutes, or until a cake tester inserted into the center of each loaf comes out dry. Transfer the loaves in the pans to wire racks to cool for 5 minutes. Remove the loaves from the pans and cool completely. When the loaves are cold, store them in an airtight container at cool room temperature. This bread freezes well.
  • The New American Farm Cookbook.

Nutrition Facts : Calories 6329.7, Fat 329.1, SaturatedFat 197.4, Cholesterol 1443.1, Sodium 1630.3, Carbohydrate 792.9, Fiber 55, Sugar 431.9, Protein 96.6

APRICOT CRANBERRY BREAD PUDDING



Apricot Cranberry Bread Pudding image

Nothing says comfort food like a creamy bread pudding. This bread pudding is extra special, taken to new heights we have made it perfect for serving at Thanksgiving or Christmas. This recipe comes from Alberta Milk.

Provided by Shirl J 831

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup finely chopped dried apricot
3 tablespoons dried cranberries
1 1/2 tablespoons orange liqueur (or orange juice)
8 slices French bread (cut 1/4 inch thick)
3 tablespoons apricot jam, warmed
1 cup whipping cream
1 cup milk
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 small pinch salt

Steps:

  • Combine apricots, cranberries and liqueur in small bowl; let stand for 15 minutes.
  • Scatter half of apricot mixture with liqueur, on bottom on greased shallow 12 cup capacity ovenproof dish.
  • Spread one side of each piece of bread with apricot jam; arrange bread, jam side up, in dish slightly overlapping.
  • Scatter remaining apricot mixture over bread.
  • Whisk remaining 6 ingredients together in medium sized bowl; pour over bread; let stand for 10 minutes.
  • Cover with foil.
  • Place dish in roaster; pour enough boiling water to come halfway up side of dish.
  • Bake in 325° F oven for 1 1/4 hours; remove foil and bake for a further 15 minutes until custard is just set.
  • Carefully remove dish from roaster; let stand for 15 minutes before serving.
  • Serve warm or cold.
  • Serves 4 to 6.

Nutrition Facts : Calories 755.6, Fat 30.6, SaturatedFat 16.7, Cholesterol 195.8, Sodium 874, Carbohydrate 103.1, Fiber 4.7, Sugar 27.3, Protein 18

APRICOT CRANBERRY BREAD



Apricot Cranberry Bread image

Make and share this Apricot Cranberry Bread recipe from Food.com.

Provided by Courtly

Categories     Quick Breads

Time 1h30m

Yield 1 loaf

Number Of Ingredients 11

2 cups flour
1 cup sugar
1 -2 teaspoon orange zest
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup water
1/4 cup vegetable oil
1 cup halved fresh cranberries or 1 cup halved frozen cranberries
1/4 cup apricot preserves

Steps:

  • In large bowl, combine flour, sugar, orange peel, baking powder, baking soda and salt. In small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries. Pour into greased and floured 9 x 5 x 3 inch 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 comes out clean. Cool for 10 minutes; remove bread from pan to wire rack.

Nutrition Facts : Calories 2482, Fat 62.2, SaturatedFat 9, Cholesterol 211.5, Sodium 2449.2, Carbohydrate 456.4, Fiber 11.6, Sugar 234.2, Protein 33.1

EASY CRANBERRY APRICOT BREAD/ WITH APRICOT BUTTER



Easy Cranberry Apricot Bread/ with Apricot Butter image

These two flavors blend well together, sweet and tart with Apricot Butter to top it off!!! Something a little different for the Holidays ~ or a special gift!

Provided by Carol Junkins

Categories     Savory Breads

Time 1h

Number Of Ingredients 7

1 pkg cranberry quick bread mix
1/2 c chopped dried apricots
1 c water
1 egg
APRICOT BUTTER;
1/2 c butter, softened
1/4 c apricot prsserves

Steps:

  • 1. Bread: Heat oven to 350F. Grease and flour bottom only of a 8x4" or 9x5" loaf pan. In large bowl, combine all ingredients; stir 50-75 strokes, until dry particles are moistened. Pour into prepared pan. Bake for 45-50 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; remove and cool completely on wire rack. Wrap lightly and store in refrigerator. Serve with Apricot Butter, if desired. 1 loaf
  • 2. Apricot Butter; In small bowl, combine butter and preserves. Beat until fluffy . makes 1/4 cup. refrigerate .

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