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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.

Ingredients

Scale

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

Find it online: https://cheframi.com/apricot-and-cranberry-quick-bread-recipe/