How do I store Cranberry Apricot Loaf to keep it fresh?

Store your Cranberry Apricot Loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator, where it will stay fresh for up to one week. To extend its shelf life further, you can freeze the loaf by wrapping it in plastic wrap and aluminum foil; it will keep well for up to 3 months. When ready to eat, thaw it at room temperature or warm it gently in the oven.

Can I substitute dried apricots and cranberries with fresh fruit in this loaf?

Using fresh apricots and cranberries instead of dried can affect the texture and moisture of the loaf. Fresh fruit contains more water, which may make the bread wetter and require adjustments in the baking time or flour quantity. If you prefer to use fresh fruit, chop them finely, reduce any added liquids slightly, and consider adding a bit more flour to maintain the loaf’s structure.

What is the best way to prevent the loaf from sticking to the pan?

To prevent sticking, thoroughly grease your loaf pan with butter or a non-stick cooking spray. For extra assurance, you can also line the pan with parchment paper, leaving some overhang on the sides to easily lift the loaf out once baked. Dusting the greased pan lightly with flour or cocoa powder (if it complements the flavor) can also help release the loaf cleanly.

How long should I bake a Cranberry Apricot Loaf and at what temperature?

Bake the Cranberry Apricot Loaf at 350°F (175°C) for 50 to 60 minutes. Insert a toothpick or cake tester into the center of the loaf; if it comes out clean or with just a few dry crumbs, the loaf is done. Avoid opening the oven frequently during baking to maintain consistent heat and prevent the loaf from collapsing.

Can I add nuts to my Cranberry Apricot Loaf, and which ones work best?

Yes, adding nuts can add a crunchy texture and complementary flavor to your loaf. Walnuts, pecans, and almonds are popular choices that pair well with the tartness of cranberries and the sweetness of apricots. Chop the nuts into small pieces and fold them into the batter just before pouring it into the pan. Use about ½ to 1 cup, depending on your preference.

Cranberry Apricot Loaf Recipe With Classic Keks Flavor

Name: Cranberry Apricot Loaf
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: European
Ingredients: – 1 1/2 cups plain kefir (not buttermilk); – 1 teaspoon baking soda; – 1 1/2 cups granulated white sugar; – 2 large eggs (cold acceptable); – 1 stick (8 tablespoons) unsalted butter, melted but not hot; – 4 tablespoons extra light olive oil; – 1/2 teaspoon vanilla extract; – 2 cups all-purpose unbleached flour; – 1 teaspoon clementine or orange zest; – 1/2 cup dried cranberries (craisins); – 1/2 cup dried apricots

Description

🍞 Cranberry Apricot Loaf Recipe offers a moist, fruity loaf infused with classic keks flavors, perfect for breakfast or dessert.
🍊 This bread features tart cranberries and sweet apricots combined with kefir for a fluffy texture and rich taste.

Ingredients

– 1 1/2 cups plain kefir (not buttermilk)

– 1 teaspoon baking soda

– 1 1/2 cups granulated white sugar

– 2 large eggs (cold acceptable)

– 1 stick (8 tablespoons) unsalted butter, melted but not hot

– 4 tablespoons extra light olive oil

– 1/2 teaspoon vanilla extract

– 2 cups all-purpose unbleached flour

– 1 teaspoon clementine or orange zest

– 1/2 cup dried cranberries (craisins)

– 1/2 cup dried apricots

Instructions

1-Preheat the oven: Preheat the oven to 350°F (175°C) and butter and flour a bread loaf pan to prevent sticking.

2-Whisk together the kefir and baking soda: Whisk together the kefir and baking soda in a medium bowl, then let it sit for 20 minutes until it becomes fluffy, which is key for that light texture.

3-Chop the dried apricots: Chop the dried apricots to match the size of the dried cranberries, then soak both in boiling water for 2 minutes, drain, and dry them thoroughly to improve their texture in the loaf.

4-Beat the eggs and sugar: In a large bowl, beat the eggs and sugar together on high speed for about 3 minutes until pale and creamy.

5-Add the melted butter, extra light olive oil, and vanilla extract: Add the melted butter, extra light olive oil, and vanilla extract to the egg mixture; stir well to combine everything evenly.

6-Whisk in the fluffy kefir mixture: Whisk in the fluffy kefir mixture until fully blended, then gradually add the flour and mix until just combined to keep the batter tender.

7-Fold in the soaked dried cranberries, chopped apricots, and clementine or orange zest: Fold in the soaked dried cranberries, chopped apricots, and clementine or orange zest gently into the batter.

8-Pour the batter into the prepared pan: Pour the batter into the prepared pan, level the top, and bake in the center of the oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.

9-Let the loaf cool: Let the loaf cool in the pan until it’s easy to handle, then transfer it to a wire rack to cool completely. Only dust with powdered sugar once it’s fully cooled to avoid melting.

Notes

🔥 Keep loaf away from oven’s top heating element to avoid excessive browning.
❄️ Avoid powdered sugar until loaf is fully cooled to prevent melting.
🧁 Activating baking soda with kefir is essential for fluffy texture; substitute with buttermilk or yogurt-milk if needed.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Bread
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 436 kcal
Sugar: 56 g
Sodium: 178 mg
Fat: 10 g
Saturated Fat: 2 g
Carbohydrates: 82 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 47 mg

Keywords: Cranberry apricot loaf, Keks loaf, Fruity bread, Moist fruit loaf