Apricot and Cranberry Quick Bread Recipe

Introduction

Apricot Quick Bread is a moist and flavorful treat perfect for breakfast or a cozy snack. Combining sweet dried apricots and tart cranberries with a hint of orange, this bread is easy to make and sure to please your taste buds.

Ingredients

• ½ cup butter, at room temperature
• ¾ cup sugar
• ½ teaspoon orange extract or oil
• 3 eggs
• ½ cup buttermilk
• 1 ¾ cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ cup dried apricots, diced
• 1 cup dried cranberries (such as Craisins)

Instructions

1. Step 1: Preheat the oven to 350ºF. Grease a large loaf pan and line it with parchment paper for easy removal.
2. Step 2: In a large bowl, cream together the butter, sugar, and orange extract until light and fluffy.
3. Step 3: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the buttermilk until combined.
4. Step 4: In a separate bowl, whisk together the flour, salt, baking powder, and cinnamon until well mixed.
5. Step 5: Gently fold the dry ingredients into the wet mixture using a rubber spatula. Then, carefully mix in the dried apricots and cranberries.
6. Step 6: Spoon the batter evenly into the prepared loaf pan and smooth the top.
7. Step 7: Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
8. Step 8: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• Try substituting dried cherries for some or all of the apricots and cranberries for a different fruity twist.
• If you don’t have orange extract, vanilla or half the amount of almond extract makes a great alternative.
• Make sure your butter is at room temperature for easier creaming and a lighter texture.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. To keep it longer, refrigerate for up to a week or freeze slices individually for up to 3 months. Reheat slices in the microwave for 15-20 seconds or toast for a warm, fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apricots instead of dried?

Fresh apricots contain more moisture and can alter the texture of the bread. If using fresh, reduce other liquids slightly and chop them finely to prevent sogginess.

Can I substitute buttermilk with something else?

Yes, you can use regular milk mixed with 1 tablespoon of lemon juice or vinegar to mimic buttermilk. Let it sit for 5 minutes before adding to the batter.

Apricot and Cranberry Quick Bread Recipe

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★★★★★

4.7 from 136 reviews

This Apricot Quick Bread is a moist and flavorful loaf featuring dried apricots and cranberries, enhanced with a hint of orange extract and warm cinnamon. Perfect for breakfast, brunch, or a sweet snack, it combines the ease of quick bread making with the delightful taste of dried fruit and a subtle citrus aroma.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup butter, at room temperature
• ¾ cup sugar
• ½ teaspoon orange extract or oil
• 3 eggs
• ½ cup buttermilk

Dry Ingredients

• 1 ¾ cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon

Fruits

• ½ cup dried apricots, diced
• 1 cup dried cranberries (such as Craisins)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease a large loaf pan thoroughly and line it with parchment paper to ensure easy removal of the bread after baking.
2. Cream Butter, Sugar, and Orange Extract: In a large mixing bowl, cream together the room temperature butter, sugar, and orange extract until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
3. Add Eggs and Buttermilk: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Stir in the buttermilk until combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and cinnamon to distribute the leavening and spices evenly through the flour.
5. Mix Dry Ingredients into Wet: Gently fold the dry ingredients into the wet mixture with a rubber spatula, taking care not to overmix. Then, fold in the diced dried apricots and dried cranberries until evenly distributed.
6. Pour and Bake: Spoon the batter into the prepared loaf pan, smoothing the top slightly. Bake in the preheated oven for 50 to 55 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
7. Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.

Notes

• You can substitute dried cherries for the dried apricots and/or cranberries for a different fruity flavor.
• If orange extract is unavailable, vanilla extract or half the amount of almond extract can be used as alternatives.
• Ensure butter is at room temperature to facilitate easier creaming with sugar.
• Do not overmix the batter after adding dry ingredients to keep the bread tender.

Keywords: Apricot quick bread, dried fruit bread, easy quick bread, cinnamon bread, breakfast bread, orange extract bread, homemade quick bread