Name: Apricot Cranberry Bread
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 1 servings
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 to 2 teaspoons grated orange zest; 1-1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg, room temperature; 3/4 cup water; 1/4 cup vegetable oil; 1 cup fresh or frozen halved cranberries; 1/4 cup apricot preserves

I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious. —Diane Roth, Milwaukee, Wisconsin

Ingredients

2 cups all-purpose flour

1 cup sugar

1 to 2 teaspoons grated orange zest

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg, room temperature

3/4 cup water

1/4 cup vegetable oil

1 cup fresh or frozen halved cranberries

1/4 cup apricot preserves

Instructions

1 In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries.

2 Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.