Cranberry Apricot Bread

When I was growing up, I used to watch my Mom bake Christmas gifts for her friends.  She would put together a treat basket that included a loaf of gingerbread, a slab of homemade fudge, haystacks (delicious butterscotch candy that I’ll share soon), and a loaf of this cranberry apricot bread.  I think she included this bread because all of the other goodies are brown and this colorful loaf brightened up the whole basket.  She would line up the sweets on the counter, and then daintily place them in pretty cellophane bags before tying a shiny ribbon on each one.  My Dad and I would hang around the kitchen vying for scraps and tiny bites of fudge that wouldn’t fit in the bags.

Fast forward 10 years, and I found myself doing the same thing for my friends in college—same recipes and same cellophane bags with ribbon.  I guess the saying is true: like mother, like daughter.  To this day, we’re both the dedicated birthday cake bakers for our coworkers.

My Mom credits my love of cooking to the fact that when I was very little, she used to put me in my car seat and set me up on the counter every night so I could watch her cook dinner.

I still like to watch her cook.  I have to smile when I see how anxious she gets when someone tries to step in and help.  Again, I’m the same way:  I like to cook for people, not with them.  This year, my Mom made the majority of Thanksgiving dinner before I arrived home, so I didn’t get a chance to tell her to save 1/4 cup of fresh cranberries for this bread before she made the cranberry sauce.  If you don’t have any leftover fresh cranberries, feel free to subsitute dried ones.

I hope y’all had a wonderful Thanksgiving.  I sure did.  Now, it’s holiday baking season—get to it!

4.0 from 1 reviews

Cranberry Apricot Bread
 
Makes 1 mini loaf.
Ingredients
  • ½ cup flour
  • ¼ cup sugar
  • ¼ teaspoon baking powder
  • ¼ cup fresh cranberries, chopped
  • ¼ cup dried apricots, chopped
  • 2 tablespoons pecans, chopped (optional)
  • 1 lare egg
  • 1 tablespoon milk
  • 1 tablespoon melted butter
  • ¼ teaspoon fresh lemon zest
Instructions
  1. Preheat the oven to 350, and grease a mini loaf pan (5″ x 3″ x2″) with shortening.
  2. In a medium bowl, whisk together flour, sugar and baking powder. Add the chopped fruit (and nuts, if using) and stir to coat with the flour.
  3. In a small bowl, whisk together the egg, milk, melted butter and lemon zest. Pour this over the dry mixture and stir until no streaks of flour remain (but be careful not to overmix).
  4. Scrape into the loaf pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  5. Let cool in the loaf pan for 5 minutes before gently tipping it out on a wire rack to cool completely. Serve with butter.

 

Comments

  1. says

    I love fresh cranberries in baked goods. They give it such a nice tart “pop” that you just don’t get with dried. I think I’m going the homemade baked goods route this year for friends and family. It’s so much easier than trying to figure out gifts. Everyone likes to eat!

  2. says

    I love the sound of this. I’m a fan of anything cranberry in breads, muffins, you name it! I can’t wait to holiday bake :) I’ve already started and I have so many ideas! Hope you had a wonderful Thanksgiving <3

  3. says

    The only tasks i’ll allow people to preform while im cooking is chopping veggies or washing dishes. Your tantalizing mini loaf posts has really talked me into getting a mini loaf pan. Easy portion control and delicious recipes from dessert for two, what could be better?

  4. says

    My aunt used to make basket like your mom did every year. How we waited for our baket to arrive, my mom on the other hand made TONS of tamales to hand out, lol the best of both worlds. Thanks for sharing, love holiday baking!

  5. says

    This sounds really yummy. Is the texture dense like a pumpkin bread, or more airy like a bread that you’d let rise? I’m trying to figure out if it’s more of a dessert or a snack/side bread!

  6. says

    At first glance of the picture I was struck with how bright and colorful it was. It’s a great addition to a treat bag and perfect with a hot beverage.

  7. says

    Christina, I loved reading about your food history and that was so cute, imagining you sitting on the counter in your car seat! :) Holiday breads are such a nice alternative to the other sweet stuff — although I’m looking forward to more of your goodies in the coming weeks… Thanks for a heartwarming post!

  8. says

    This is indeed a bright and beautiful loaf to brighten up a basket of Christmas baked goods. Your mom knew what she was doing! :) This all sounds so familiar–and I love the part about your mom getting a little nervous when others would “step in to help”! I loved watching my mom cook, too. Lovely recipe and lovely blog you have here.

  9. says

    This looks wonderful. Thanks Christina for sharing your delicious recipes. I also saw the scrumptious thanksgiving dessert, absolutely AWESOME!

  10. Coro says

    Huge hit at home this weekend! I needed enough for more than 2 people, so I tripled the recipe; it turned out perfect!

  11. Debbie says

    When cooking the Sally lunn bread with the fresh cranberries…you just cut them in half ? No cooking them at all? Thanks Debbie

    • says

      I’m not sure I understand…are you adding fresh cranberries to the Sally Lunn recipe or are you talking about this cranberry apricot bread recipe? I haven’t tried adding fresh cranberries to Sally Lunn. For this recipe here, yes, add the cranberries fresh, no cooking. They hold their shape and are pleasantly tart. Good luck! :)

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