Apricot Cranberry Walnut Quick Bread Recipe

Introduction

This Apricot Cranberry Walnut Quick Bread is a delightful treat that combines the sweetness of dried apricots and cranberries with the crunch of toasted walnuts. Perfect for breakfast or as a snack, this moist and flavorful bread comes together quickly and easily.

Ingredients

• 1 cup chopped dried apricots
• ½ cup dried cranberries
• 113 grams / ½ cup butter at room temperature
• ¾ cup sugar
• 3 eggs
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp nutmeg
• ½ tsp cinnamon
• ½ tsp salt
• Zest of 1 orange
• 1 ¾ cups all-purpose flour
• ½ cup milk
• ½ cup chopped walnuts

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). Grease a 9 x 5 inch loaf pan and line it with parchment paper for easy removal.
2. Step 2: Soak the chopped apricots and dried cranberries in hot water for 15 minutes to plump them up. Then drain and set aside.
3. Step 3: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
4. Step 4: Add the baking powder, baking soda, salt, nutmeg, cinnamon, and orange zest to the mixture. Beat until everything is well combined.
5. Step 5: Gradually stir in the flour. Then add the milk in ¼ cup increments, stirring well after each addition to create a smooth batter.
6. Step 6: Fold in the soaked apricots, cranberries, and chopped walnuts gently to distribute them evenly.
7. Step 7: Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
8. Step 8: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• Soaking the dried fruits helps keep the bread moist and flavorful. Avoid soaking for more than 15-20 minutes to prevent sogginess.
• Feel free to substitute walnuts with pecans or your favorite nuts for a different flavor and texture.

Storage

Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. To refresh, warm slices briefly in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruit instead of dried apricots and cranberries?

Fresh fruit contains more moisture, which can change the texture of the bread. It’s best to stick with dried fruits or adjust the liquid ingredients accordingly for fresh fruit.

What can I use instead of orange zest?

If you don’t have orange zest, lemon zest or a splash of orange extract can provide a similar citrus flavor.

Apricot Cranberry Walnut Quick Bread Recipe

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★★★★★

4.4 from 105 reviews

This Apricot Cranberry Walnut Quick Bread is a moist, flavorful loaf bursting with the natural sweetness of dried apricots and cranberries, complemented by crunchy walnuts and warm spices. Perfect for breakfast, a snack, or alongside tea, this quick bread combines fruit and nut textures with a tender crumb for a delightful treat that’s easy to make.

• Author: lea
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (about 8 servings) 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

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Fruit and Nuts

• 1 cup chopped dried apricots
• ½ cup dried cranberries
• ½ cup chopped walnuts

Wet Ingredients

• 113 grams / ½ cup butter, at room temperature
• ¾ cup sugar
• 3 eggs
• ½ cup milk
• Zest of 1 orange

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp nutmeg
• ½ tsp cinnamon
• ½ tsp salt

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease a 9 x 5 inch loaf pan and line it with parchment paper to prevent sticking and ensure easy removal.
2. Soak Dried Fruits: Place the chopped apricots and dried cranberries in hot water and soak them for 15 minutes. This softens and plumps the fruit, adding moisture and tenderness to the bread. After soaking, drain thoroughly and set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature butter and sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully mixed and the batter is fluffy before adding the next, to build structure and richness.
5. Mix Spices and Leavening: Add baking powder, baking soda, salt, nutmeg, cinnamon, and orange zest to the batter. Beat until all are well blended, distributing the flavors evenly.
6. Add Flour and Milk: Stir in the all-purpose flour. Then gradually add milk in ¼ cup increments, mixing well after each addition to create a smooth batter without overmixing.
7. Fold in Fruit and Nuts: Gently fold the soaked apricots, cranberries, and chopped walnuts into the batter to distribute them evenly without deflating the mix.
8. Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50 to 55 minutes until a toothpick inserted in the center comes out clean, indicating doneness.
9. Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, carefully remove the bread from the pan and transfer it to a wire rack to cool completely before slicing to maintain its texture.

Notes

• Soaking the dried fruits plumps them and helps keep the bread moist; do not soak for more than 15-20 minutes to avoid excessive softness.
• Walnuts can be substituted with pecans or other nuts based on preference or availability.
• Ensure butter is at room temperature for optimal creaming and texture.
• Use parchment paper for easier bread removal and cleaner slicing.

Keywords: apricot cranberry walnut bread, quick bread, fruit and nut loaf, easy quick bread, spiced quick bread