The Best Apricot Cranberry Quick Bread for Your Holiday Table

Discover the ultimate comforting bake with this simple yet elegant Apricot Cranberry Quick Bread recipe. Combining the tartness of cranberries with the sweet chewiness of dried apricots, this loaf is perfect for breakfast, brunch, or an afternoon treat. It requires no yeast and comes together quickly, making it an ideal bake for busy weekends or last-minute guests.

Why You Will Love This Recipe

This Apricot Cranberry Quick Bread is a showstopper with minimal effort. The texture is perfectly tender and moist, thanks to the combination of buttermilk and oil. It boasts a wonderful balance of sweet and tangy flavors, making it far more exciting than a standard loaf cake. Furthermore, it freezes beautifully, allowing you to enjoy this taste of seasonal comfort whenever you desire. It’s an excellent way to use up dried fruit staples and fills your kitchen with an irresistible aroma while baking.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg, lightly beaten
• 1 cup buttermilk (or milk mixed with 1 tablespoon lemon juice)
• 1/2 cup vegetable oil or melted unsalted butter
• 1 teaspoon vanilla extract
• 1 cup dried apricots, roughly chopped
• 3/4 cup dried cranberries
• Optional: 1/2 cup chopped walnuts or pecans

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, allowing some overhang for easy removal.
2. In a large bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set aside the dry ingredients.
3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, lightly beaten egg, buttermilk, vegetable oil (or melted butter), and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix gently until just combined. Be careful not to overmix; a few visible streaks of flour are acceptable.
5. Gently fold in the chopped dried apricots and dried cranberries (and nuts, if using). Mix only until they are evenly distributed throughout the batter.
6. Scrape the batter into the prepared loaf pan and spread it evenly.
7. Bake for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top begins to brown too quickly, cover it loosely with aluminum foil for the last 10 minutes of baking.
8. Allow the Apricot Cranberry Quick Bread to cool in the pan for 10 minutes before carefully removing it and transferring it to a wire rack to cool completely before slicing.

Expert Tips / Pro Tips

• Do not overmix the batter. Overmixing develops the gluten in the flour, resulting in a tough, dense quick bread instead of a tender one. Mix only until the dry ingredients disappear.
• Use room temperature buttermilk. This helps the leavening agents (baking soda) react properly, ensuring a better rise and a lighter texture.
• Soften dried fruit slightly. If your apricots and cranberries seem very hard, soak them in a tablespoon of hot water or orange juice for five minutes, then drain and pat them dry before adding them to the batter. This ensures they soften nicely during baking.
• For a beautiful crust, sprinkle the top of the batter with a thin layer of coarse sugar (like turbinado) before placing it in the oven.

Variations & Substitutions

• Citrus Zest Booster: Add the zest of one orange to the wet ingredients for a bright, complementary flavor profile that pairs wonderfully with both apricots and cranberries.
• Spice Swap: Substitute the cinnamon with 1/4 teaspoon of ground nutmeg and 1/4 teaspoon of ground cardamom for a richer, warmer flavor profile.
• Different Dried Fruits: Feel free to substitute half of the apricots or cranberries with dried cherries, golden raisins, or chopped dates.
• Glaze Option: Once cooled, drizzle with a simple glaze made from 1/2 cup powdered sugar mixed with 1–2 tablespoons of milk or orange juice.

Serving Suggestions

This versatile loaf shines when served slightly warm. It makes an excellent partner for coffee or tea during mid-morning breaks. For brunch, serve thick slices spread with high-quality salted butter or cream cheese. It also works beautifully as a dessert, perhaps served alongside a scoop of vanilla bean ice cream or Greek yogurt topped with a drizzle of honey.

Storage, Freezing & Reheating

To store, wrap the cooled Apricot Cranberry Quick Bread tightly in plastic wrap or aluminum foil, and store it at room temperature for up to 3 days. For longer storage, this bread freezes exceptionally well. Wrap the entire loaf (or individual slices) tightly in plastic wrap, then wrap again in foil or place it in a freezer-safe zip-top bag. It keeps in the freezer for up to 3 months. Thaw overnight on the counter or reheat slices directly from frozen (add a few minutes to the reheat time).

Nutrition Information

The following is an *estimated* nutritional profile per slice (assuming 12 slices):

Note: Nutritional values are entirely dependent on exact ingredient measurements and types used.

FAQ

How do I keep my quick bread from sticking to the pan?

The best method is to generously grease the pan with butter or cooking spray, then dust it lightly with flour, tapping out the excess. For maximum insurance, line the pan with parchment paper, leaving an overhang on the long sides—this acts as a sling to lift the finished bread out easily.

Can I substitute yogurt for buttermilk in this Apricot Cranberry Quick Bread?

Yes, plain yogurt (full-fat or low-fat) works very well as a direct substitute for buttermilk in most quick bread recipes. You can generally use a 1:1 ratio, though you might need to add a tiny splash of milk if the yogurt is very thick.

Why did my loaf sink in the middle?

Sinking usually indicates one of three things: the oven temperature was too low, causing the outside to set before the center could rise; opening the oven door too soon during baking; or too much leavening agent (baking soda/powder) was used. Ensure your baking soda is fresh for the best results.

Can I use fresh fruit instead of dried?

While fresh cranberries work well, fresh apricots are generally too soft and moist for this recipe and can throw off the consistency. Stick to dried apricots. If using fresh cranberries, you may want to chop them slightly.

Apricot Cranberry Quick Bread

A moist and flavorful quick bread studded with sweet dried apricots and tart cranberries, perfect for breakfast or an afternoon snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 285

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups All-purpose flour
• 1 cup Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt

Wet Ingredients & Mix-ins

• 2 Large eggs lightly beaten
• 0.5 cup Milk whole or 2%
• 0.5 cup Vegetable oil
• 1 teaspoon Vanilla extract
• 0.75 cup Dried cranberries
• 0.75 cup Dried apricots chopped

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are acceptable.
5. Gently fold in the dried cranberries and chopped apricots until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Allow the quick bread to cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

For extra flavor, toast the chopped apricots lightly before adding them to the batter. This bread stores well wrapped tightly at room temperature for up to 3 days.