Cranberry-Apricot Quick Bread

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Cranberry-Apricot Quick Bread

star rating (11) rate this recipe »
Published prior to 2008

This quick bread features dried cranberries apricots and nuts, nestled in an orange- and cinnamon-scented batter, and baked to a golden brown. If you're planning on serving a turkey during the holidays, this bread is a great accompaniment.

1/2 cup butter, at room temperature
3/4 cup sugar
1/4 teaspoon orange oil* OR 2 teaspoons grated orange peel
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk
1 cup dried cranberries*
1/2 cup dried apricots, diced, or dried slivered apricots
1/2 cup pecans or walnuts, chopped (optional)

In a medium-sized mixing bowl, cream together the butter, sugar, orange oil or peel, the salt, baking powder and spices until well blended. Beat in the eggs one at a time, beating until fluffy after each addition.

Stir in the flour, then add the milk 1/4 cup at a time, stirring well after each addition. Gently mix in the cranberries, apricots and nuts.

Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Bake the bread in a preheated 350°F oven for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean. Remove the bread from the oven, and let it cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack. Yield: 1 loaf, about 16 servings.

*Available through our catalogue.


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  • star rating 01/02/2015
  • Maggie from Marietta, GA
  • I have baked this bread several times, we love it!! Last time I baked it soaked the cranberries and apricots with 2 tablespoons of orange licore for about 1 hour until they looked plumped. OMG this is awsome.
  • star rating 12/23/2014
  • Claudia from Roseville, CA
  • Maybe it will be better tomorrow. Just finished baking and cooling. Took 75 minutes at 350. Tastes great but too crusty. Used one cup of apricots and half cup of cranberries.
  • star rating 07/01/2014
  • pambogart from KAF Community
  • This was an easy bread to make and a refreshing change. I had a lot of fresh apricots that I was looking to use. I followed the advice of another baker and used 1 cup fresh apricots and only 1/2 cup dried cranberries. I added some sparkling sugar to the top to get a little extra crisp on top. Extra 5 minutes in the oven and it cooked up beautifully. Managed to make it twice during apricot season.
  • star rating 12/15/2013
  • Lauraonthego from KAF Community
  • Wonderful breakfast and snack bread. My husband's office requests it frequently.
  • star rating 10/06/2013
  • Pattie from Philadelphia, PA
  • Made this last night. It is very moist and tasty however my husband requested that I reverse the amounts of cranberries and apricots next time. He likes the apricots better. I liked how easy this is so I wish definitely be making it again.
  • star rating 02/28/2013
  • martykuki from KAF Community
  • I think this is the second time I have reviewed this bread, but as I don't see a previous review posted here, maybe I just thought I'd written. I love this bread. If I make a double recipe and keep it in the fridge, it lasts and lasts and lasts without any diminution of flavor, or any drying out. I make it with coconut sugar, which yields a very moist loaf, deep golden in color--this bread is almost like a fruitcake, only (I think) better! I add some of the awesome KAF crystallized ginger as well as the apricots and cranberries--delicious! Since it reminds me so much of better-than-fruitcake, I think next time I may put in some KAF candied fruit peel as well. And for those of us not opposed to a little bit of excess, toasting this and then putting a bit of butter on top is even better!
  • 12/30/2012
  • Arnie from Irvine, CA
  • It is easy to make and tastes delicious.
  • star rating 06/19/2012
  • cdecasse340 from KAF Community
  • I felt so bad. I left a comment about the bread recipe and thought it was dry. The next morning my daughter sent a text and said the bread was awesome! After it had been wrapped in aluminium foil overnight it really seemed to gain moisture. I spoon flour into cups after I fluff it. I used organic unsweetened dried cranberries. Perhaps that was a contributing factor but it was much better the next morning.
    Thanks for the update!
  • star rating 06/13/2012
  • cdecasse340 from KAF Community
  • I am usually very pleased with your recipes. I did not have good luck with this one. Seemed very dry. I expected a more moist result. I doubled it but did make sure to double all ingredients. Followed the order of ingredients as well. If I grill it with butter it is better. Sorry Crd Blackstone, MA
    There may have been too much flour in your batter. The way the recipes are written on our web site call for approximately 4.25 oz of flour per cup. We have a wonderful video on measuring flour. Betsy@kAF
  • star rating 02/18/2012
  • Dan from Indiana
  • Great taste, but 55 minutes @ 350 is nowhere near enough time; the center was still liquid -- not just damp, but flowing.
    Sorry to hear that you needed to bake this longer. Give us a call on the Baker's Hotline and we'll be happy to help troubleshoot! 802-649-3717 ~Mel
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