Cherry-Apricot Bread

  • Level: Easy
  • Yield: 2 (5 by 2 1/2-inch) loaves or 1 (8 1/2 by 4 1/2-inch) loaf
Save Recipe

Ingredients

4 1/4 ounces dried apricots, cut into 1/2-inch pieces

4 1/4 ounces dried cherries

4 tablespoons unsalted butter, melted and cooled, plus more for pan

2 cups all-purpose flour, plus more for pan

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon freshly grated nutmeg

1 cup sugar

1 large egg

1/4 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees F.
  2. In a small saucepan bring 1 1/2 cups water to a boil. Turn off heat, add chopped apricots and cherries to water, and cover pan. Let sit until fruit is softened, about 10 minutes. Strain the liquid reserving 1/2 cup; set fruit and reserved liquid aside to cool.
  3. Butter and flour 2 (5 by 2 1/2-inch) loaf pans or 1 (8 1/2 by 4 1/2-inch) loaf pan; set aside. In a bowl, combine flour, baking powder, salt, baking soda, and nutmeg; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, combine melted butter, sugar, egg, vanilla, reserved dried fruit, and reserved soaking liquid on medium speed. Add reserved flour mixture; mix until smooth. Pour batter into prepared loaf pans; smooth tops with spatula. Bake until golden brown, about 40 minutes for small loaves, or 50 minutes for large loaf. Transfer to wire rack to cool 5 minutes. Slide knife around the sides of loaves inside pans, then turn out onto rack; let cool. Loaves will keep wrapped in plastic wrap for 2 days at room temperature or in the freezer for up to 2 weeks.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.