Swirled Apricot Cranberry Quick Bread
This moist, flavorful quick bread features a delightful swirl of sweet apricot preserves throughout a tender cranberry-studded crumb. The bright citrus notes and tart cranberries balance the rich apricot for a perfectly balanced breakfast or snack.
Instructions
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1
Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan. In a large bowl, whisk together the flour, sugar, orange zest, baking powder, baking soda, and salt.
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2
In a small bowl, beat the egg, water, and oil. Stir the wet ingredients into the dry ingredients just until combined, being careful not to overmix. Fold in the cranberries.
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3
Pour the batter into the prepared loaf pan. Cut the apricot preserves into small pieces and spoon them over the top of the batter. Use a knife to swirl the preserves into the batter.
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4
Bake for 60-65 minutes, until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
