This Cranberry Apricot Loaf might just become your new favorite for breakfast, snack, or whenever you crave a sweet homemade treat. Bursting with tangy dried cranberries and fragrant apricot pieces, this loaf is deliciously tender, perfectly moist, and carries the subtle citrusy aroma of clementine. The kefir gives it a unique depth and a gentle lift, making each slice irresistible and full of old-fashioned comfort. If you love sharing cheerful bakes with family or friends, this loaf is one recipe you’ll come back to again and again.

Cranberry Apricot Loaf Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of accessible, pantry-friendly ingredients come together to create this vibrant Cranberry Apricot Loaf. Each component is carefully chosen to add a layer of flavor, texture, or color, so don’t skip the little details—every spoonful and sprinkle matters!

Kefir: The heart of this loaf, plain kefir brings a gentle tang and makes the crumb extra soft and moist.
Baking Soda: Reacts with kefir to help the loaf rise beautifully without heaviness.
Sugar: Just the right amount of sweetness to balance the tart fruit and enhance the orange zest.
Eggs: Bind everything together and add lightness, even when used cold.
Butter: Melted unsalted butter ensures a rich, classic flavor base.
Olive Oil: Opt for extra light olive oil for subtle fruitiness and extra moisture.
Vanilla Extract: A splash infuses the loaf with cozy bakery notes.
Flour: All-purpose unbleached flour offers the ideal structure and crumb.
Clementine or Orange Zest: Just a teaspoon wakes up the whole loaf with cheerful citrus aroma.
Dried Cranberries (Craisins): Their bold flavor and ruby color pop in every slice.
Dried Apricots: Chopped to match the cranberries, apricots add bright, chewy sweetness.

How to Make Cranberry Apricot Loaf

Step 1: Prepare the Pan

Start by preheating your oven to 350°F. Take your loaf pan and give it a thorough coating of butter, then sprinkle it with flour, tapping out the excess. This old-school trick creates the perfect, nonstick surface, ensuring your Cranberry Apricot Loaf pops right out later—no wrestling or broken edges!

Step 2: Activate the Baking Soda

In a medium mixing bowl, whisk together the kefir and baking soda. Let this mixture sit for about 20 minutes. You’ll notice it goes from smooth to fluffier and a little bubbly; that’s the baking soda forming tiny pockets of air, which will keep your loaf light and delicate.

Step 3: Soften the Dried Fruits

Chop dried apricots to roughly match the size of your cranberries. To make sure your dried fruits bake up plump and juicy, place both the apricots and cranberries in a bowl, cover with boiling water, and let them soak for two minutes. Drain them well and let them air dry in a colander so they don’t add extra liquid to your batter.

Step 4: Mix the Wet Ingredients

In a large bowl, beat together the eggs and sugar on high speed for about 3 minutes. This step is key! You’ll see the mixture turn pale and fluffy, which creates that lovely cake-like crumb. Next, pour in the melted (not hot) butter, olive oil, and a hit of vanilla. Mix until it’s all glossy and smooth.

Step 5: Combine with Kefir

Pour the activated kefir mixture into your bowl of wet ingredients. Gently whisk until everything is seamlessly blended. The batter might seem a little loose at this point, but that’s exactly what we want for a moist Cranberry Apricot Loaf.

Step 6: Incorporate the Dry Ingredients

Add your flour gradually, mixing just until the batter comes together. Resist the urge to overmix—working the flour too much can make the loaf dense or tough. Stop as soon as you can’t see any streaks of flour.

Step 7: Add Fruits and Zest

Fold in the dried cranberries, chopped apricots, and clementine zest, distributing them evenly throughout the batter. The fruity bits and flecks of citrus will brighten up both the look and flavor in every bite.

Step 8: Bake the Loaf

Pour your luscious batter into the prepared loaf pan and give it a little shake to smooth the top. Slide it into the center of your oven and bake for 60 to 70 minutes, or until a toothpick comes out clean from the tallest spot. The kitchen will fill with citrus and fruit aromas as it bakes!

Step 9: Cool and Serve

Let your Cranberry Apricot Loaf cool in the pan until it’s safe to handle, then transfer to a wire rack to finish cooling. Once fully cooled, dust the top with powdered sugar for a touch of sparkle before slicing and serving.

How to Serve Cranberry Apricot Loaf

Garnishes

A soft dusting of powdered sugar is classic, but you can also top slices with a little orange zest curl or a drizzle of honey. For a festive brunch, a dollop of whipped cream or vanilla yogurt on the side makes this loaf truly special.

Side Dishes

Pair this sweet-tart loaf with fresh fruit, a cup of bold coffee, or even a tangy fruit salad. For afternoon tea, serve small slices alongside sharp cheeses and toasted nuts to balance the flavors beautifully.

Creative Ways to Present

Try slicing the loaf and layering it on a pretty platter with edible flowers and fresh citrus slices for a colorful table centerpiece. Individual slices also look gorgeous wrapped in parchment and twine for gifting—nothing beats the surprise of homemade Cranberry Apricot Loaf on someone’s doorstep.

Make Ahead and Storage

Storing Leftovers

Once your Cranberry Apricot Loaf is cool, wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature. It stays fresh and moist for up to three days—a perfect make-ahead treat for busy mornings.

Freezing

To freeze, wrap the whole loaf (or individual slices) in a double layer of plastic wrap, followed by aluminum foil. Pop it in the freezer, and it will keep its flavor and texture for up to two months. Thaw overnight at room temperature before serving.

Reheating

Warm individual slices gently in the microwave for 10 to 15 seconds, or toast in a conventional oven at 300°F for about 5 minutes. Slight warming revives the luscious texture and amplifies the fruit aromas for an even more delightful experience.

FAQs

Can I substitute the kefir?

If you can’t find kefir, you can try using plain yogurt thinned with a splash of milk, but the unique tang and moisture that kefir brings to this Cranberry Apricot Loaf will make your loaf truly special.

Can I use other dried fruits?

Absolutely! Feel free to swap in golden raisins, chopped dried cherries, or even chopped dried figs. Just keep the total amount the same for best results.

How do I know when the loaf is done?

After 60 to 70 minutes in the oven, insert a toothpick into the loaf’s center. If it comes out clean or with just a few moist crumbs, your Cranberry Apricot Loaf is ready!

What if I don’t have clementine zest?

No worries—orange zest works beautifully, or you can use lemon zest for a slightly different citrus kick.

Can I double the recipe?

Yes! It doubles well—bake two loaves side by side, and keep an eye on the bake time, adding a few minutes if baking both at once.

Final Thoughts

If you’re looking for a heartfelt, vibrant bake that always wins smiles, give this Cranberry Apricot Loaf a spot in your kitchen repertoire. There’s something so comforting about sharing a slice with someone you love, and with each bite, you’ll taste the thoughtful blend of flavors. Try it soon—you won’t regret it!