Frosted Apricot Cranberry Bread
A delightful blend of sweet apricots and tart cranberries awaits!
Equipment
- Loaf Pan
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1-2 tsp grated orange peel
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 large egg
- 3/4 cup water
- 1/4 cup vegetable oil
- 1 cup fresh or frozen halved cranberries
- 1/4 cup apricot preserves
Garnish
- sliced almonds optional
- cranberries optional
Frosting
- 1 cup confectioners sugar
- 2 tbsp orange juice
- 1 tsp orange zest
Instructions
- In a large bowl, mix together flour, sugar, orange zest, baking powder, baking soda, and salt until well combined.
- In a separate small bowl, whisk the egg, water, and oil together. Gently fold this mixture into the dry ingredients until just moistened.
- Add the cranberries and fold gently.
- Transfer the batter to a greased and floured 9-in. x 5-in. loaf pan. Spoon the apricot preserves on top and swirl through the batter with a knife.
- Bake in a preheated oven at 350°F (175°C) for 65-70 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before transferring to a wire rack.
- Once the bread is nearly cool, mix the frosting ingredients in a small bowl and spread over the top. Optionally, garnish with sliced almonds and a few cranberries.
Notes
Feel free to adjust the sweetness or add more fruits as desired!
