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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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/apricot-cranberry-walnut-quick-bread-recipe/