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Apricot Cranberry Bread

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“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.”
READY IN:
1hr 15mins
YIELD:
1 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F Thoroughly oil TWO-9 1/4 by 5 1/4 inch loaf pans.
  2. In a large bowl, stir together the flours, oats, baking powder, cardamom, and allspice.
  3. 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.
  4. 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.
  5. The New American Farm Cookbook.

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