Cranberry Apricot Bread



  • 1/3 cup sugar
  • 2 teaspoons yeast
  • 3 1/4- 3 3/4 cups flour
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 2 eggs
  • 1 egg
  • 1 tablespoon water
  • 1 cup Ocean Spray® Craisins® Original Dried Cranberries
  • 1/2 cup apricot jam
  • 1/4 cup chopped walnuts
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg


Combine 2 cups flour, sugar and yeast in a medium mixing bowl. Combine milk and butter and heat to a temperature of 120ºF - 130ºF. Add to dry ingredients, mixing thoroughly. Add eggs; mix well. Add enough of remaining flour to make a soft dough that is not sticky when handled.

Lightly grease a medium mixing bowl. Place dough in bowl and roll around so that it is lightly covered with grease. Place bowl with dough in a warm place until it has doubled in size. Set aside. Meanwhile, combine egg and water in a small mixing bowl; set aside. Combine filling ingredients in a medium saucepan. Cook on low heat until jam has melted, stirring occasionally.

Bake at 350ºF. Grease a cookie sheet.

Punch down dough and place on a floured surface. Roll into a 13 x 11-inch rectangle. Cut into 3 11 x 4-inch strips.

Spread about 1/3-cup filling on each strip, leaving 1/4-inch all around. Brush egg mixture on edges. Fold strips over lengthwise, pressing to seal edges. Place seam side down on cookie sheet. Repeat with other 2 strips.

Braid the 3 strips. Press ends together to seal, tucking underneath braid. Brush with egg mixture. Cover and let rise in a warm place until double in size.

Bake for 30 minutes or until golden brown.

Makes 1 loaf.


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