Cherry-Apricot Bread

This quick bread makes a perfect addition to brunch gatherings.

  • Yield: Makes two 5-by-2 1/2-inch loaves, or one 8 1/2-by-4 1/2-inch loaf

Source: Martha Stewart Weddings, Spring 2001


  • 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
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup sugar
  • 1 large egg
  • 1/4 teaspoon pure vanilla extract


  1. Heat oven to 350 degrees. 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.

  2. Butter and flour two 5-by-2 1/2-inch loaf pans or one 8 1/2-by-4 1/2-inch loaf ban; set aside. In a bowl, combine flour, baking powder, baking soda, salt, and nutmeg; set aside.

  3. 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 the 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.

Cook's Notes

Dried pears and cranberries can be used in place of the apricots and cherries.


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