LOCATION: Recipes >> Breads Quick >> Apricot Cran Bread
|
 |
|
Apricot Cran Bread
|
|
|
|
Apricot Cranberry Bread
2 cups all-purpose flour
1 cup sugar
1 to 2 teaspoon grated orange peel
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves
In a large bowl, combine flour, sugar, orange peel, 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 9-inch x 5-inch x
3-inch loaf pan. Cut apricots in the preserves in small pieces;
spoon preserves over batter. Cut through batter with a knife to
swirl. Bake at 350 F for 65 to 70 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes;
remove from pan to a wire rack.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
