Cranberry Sunshine Bread

Recipe courtesy of Yolanda Lodi’s cookbook, Yolanda’s All New Cranberry Cookbook. 508-946-4738

Total Time:1.5 hours


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup dried apricots, finely chopped
  • 1 cup fresh cranberries, cut in half
  • ½ cup chopped walnuts
  • 2 large eggs
  • 1 cup slim milk
  • ¼ cup (1/2 stick) butter, melted
  • ½ teaspoon lemon extract


  1. Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3-inch loaf pan.
  2. In a large bowl combine flour, sugar, baking powder, and salt. Mix with a spoon. Add apricots, cranberries and walnuts. Toss gently until fruits are covered.
  3. In a small bowl beat eggs with a fork. Add milk, melted butter and lemon extract. Stir until combined. Add to the large bowl. Mix with a spoon until the dry ingredients are moistened.
  4. Pour batter into loaf pan. Bake at 350 degrees for 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack.

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