Cranberry Apricot Bread

This moist and flavorful bread is super easy, requiring only stirring and a little bit of chopping. 

2 cups sugar
2 tablespoons orange zest
3/4 cup water
1 cup buttermilk
2/3 cup orange juice
1/4 cup mayonnaise
2 eggs

4 cups all purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3/4 cup dried cranberries
1 cup dried, chopped apricots
1 cup pecans, chopped

1 cup sugar
1 tablespoon orange zest
1/3 cup orange juice
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring


Preheat oven to 350 degrees.  Grease bottom only of two 9×5 loaf pans.  In a large bowl, combine sugar, orange zest, water, buttermilk, orange juice, mayonnaise, and eggs.  Whisk until well blended. 

Add flour, baking powder, salt, and baking soda, stirring until dry ingredients are moistened.  Gently stir in cranberries, apricots, and nuts.  Pour into greased pans.

Bake for 50-60 minutes or until toothpick inserted inc enter comes out clean.  Allow pans to cool for 20 minutes, then pour glaze over top while still warm.  Cool completely, then wrap tightly and store in refrigerator.  These loaves also freeze well.
Lookout Point Lakeside Inn
Kristie Rosset
Bed and Breakfast Foodie

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