There are some recipes that instantly transport you to a moment of comfort, and this Cranberry Apricot Loaf (Keks Recipe) is absolutely one of them. Moist, golden, and dotted with chewy cranberries and apricots, it’s a delicious twist on classic Keks that brings a hit of citrusy brightness from clementine zest and the subtle tang of kefir. Whether you bake it for a holiday table or an afternoon treat, this loaf delivers a perfect blend of nostalgic flavor and modern flair—ideal for sharing with friends over coffee or as a special breakfast indulgence.

Cranberry Apricot Loaf (Keks Recipe) Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Cranberry Apricot Loaf (Keks Recipe) is a breeze, and each plays a starring role. From the tart punch of dried fruit to the creamy base of kefir, these staples combine for a truly tender, fragrant crumb.

Kefir: Adds a gentle tang and creates an ultra-moist, soft texture—make sure it’s plain and not buttermilk for best results.
Baking Soda: Reacts with the kefir for great lift and a delicate crumb without any heaviness.
Granulated White Sugar: Sweetens the batter just right and helps yield a gorgeous golden crust.
Eggs: Bind everything together and give a rich, fluffy structure—even cold eggs work here!
Unsalted Butter: Melted for easy mixing; it brings irresistible richness to every slice.
Extra Light Olive Oil: Prevents the loaf from drying out and rounds out the flavor without overpowering.
Vanilla Extract: Infuses warmth and vanilla aroma into the loaf—just a half teaspoon goes a long way.
All-Purpose Unbleached Flour: The essential base for structure, be careful not to overmix for the lightest crumb.
Clementine or Orange Zest: Fresh zest brightens the loaf and balances the sweetness with a pop of citrus.
Dried Cranberries (Craisins): Bring a tangy chew and vibrant color—soak them to make them extra plump.
Dried Apricots: Their natural sweetness and jewel-like specks create bursts of flavor in every bite.

How to Make Cranberry Apricot Loaf (Keks Recipe)

Step 1: Prepare the Pan

Start by preheating your oven to 350°F. Generously butter and flour a standard loaf pan—don’t skip this step! It ensures easy release and that picture-perfect finish. Pay attention to the corners and edges so your Cranberry Apricot Loaf (Keks Recipe) comes out in one beautiful piece.

Step 2: Activate the Baking Soda

In a medium bowl, whisk together the kefir and baking soda. Leave this mixture to rest for 20 minutes; you’ll notice it turning fluffy and slightly bubbly. This simple magic makes your loaf exceptionally tender when baked.

Step 3: Soften the Dried Fruits

While the kefir works its magic, chop the dried apricots into cranberry-sized bits so every bite gets an even distribution of fruit. Combine cranberries and apricots in a bowl, cover with boiling water, and let them soak for 2 minutes. This step plumps the fruit and prevents tough, chewy pieces in your finished Cranberry Apricot Loaf (Keks Recipe). Drain well and let the fruits dry in a colander.

Step 4: Mix the Wet Ingredients

In your largest mixing bowl, beat the eggs with sugar on high speed for around 3 minutes. You’ll know you’re done when the mixture is pale and noticeably fluffy. Next, pour in the melted (not hot!) butter, extra light olive oil, and vanilla extract, whisking until perfectly smooth and creamy.

Step 5: Combine with Kefir

Now, gently whisk the airy kefir mixture into the wet ingredients. The batter should come together easily and look silky—resist the temptation to overbeat so the finished loaf stays soft.

Step 6: Incorporate the Dry Ingredients

Sprinkle in the flour gradually, mixing just until you can’t see any more dry streaks. A light hand here is key; overmixing can make the loaf tough, while gentle folding keeps it pillow-soft.

Step 7: Add Fruits and Zest

Fold the plumped dried cranberries and apricot pieces into the batter along with all the fresh clementine (or orange) zest. You’ll see spots of color and bursts of aroma signaling the fun flavors packed into every slice of this Cranberry Apricot Loaf (Keks Recipe).

Step 8: Bake the Loaf

Scrape the batter into your prepared loaf pan and smooth out the top. Pop it in the center of your oven and bake for 60 to 70 minutes. The top should turn golden and a toothpick inserted in the center will come out clean when it’s done.

Step 9: Cool and Serve

Allow the loaf to cool in the pan until it’s safe to handle, then turn it out onto a wire rack. Wait until it cools completely—this makes slicing easier and helps the flavors develop. Finally, dust the top with powdered sugar for a snowy, bakery-style finish.

How to Serve Cranberry Apricot Loaf (Keks Recipe)

Garnishes

A light dusting of powdered sugar always looks elegant and festive on the Cranberry Apricot Loaf (Keks Recipe). For a spring brunch, try a handful of fresh berries or a scattering of extra citrus zest on top. Even a sweet glaze drizzled in zigzags turns each slice into a showstopper.

Side Dishes

This loaf is a superstar with a scoop of vanilla yogurt or a dollop of lightly whipped cream. It also pairs beautifully with a fresh fruit salad or a bracing cup of black tea or pour-over coffee. For a more decadent breakfast, serve it alongside herby soft-scrambled eggs.

Creative Ways to Present

Try slicing the Cranberry Apricot Loaf (Keks Recipe) and serving with a bowl of citrus curd or homemade preserves for slathering. For gatherings, cut it into small cubes and offer them as part of a dessert board. It’s also a crowd-pleaser when garnished with edible flowers or sliced into fingers for afternoon tea.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your Cranberry Apricot Loaf (Keks Recipe) tightly in plastic wrap or store in an airtight container at room temperature. It stays wonderfully moist for 2 to 3 days. If your kitchen is warm, refrigerate to keep it fresh a bit longer—just let it come to room temperature before serving.

Freezing

For even longer storage, freezing is a great option. Wrap the loaf (or individual slices) in plastic wrap and then in foil, or place in a freezer bag. It keeps its moisture and flavor for up to 2 months. Thaw overnight on the counter for best texture.

Reheating

If you love your loaf a little warm, pop individual slices in a toaster oven or microwave for a few seconds. Warmed slices taste just baked, with the fruit turning extra jammy. Avoid reheating the whole loaf at once to maintain its perfect crumb.

FAQs

Can I substitute buttermilk for kefir?

Kefir gives this Cranberry Apricot Loaf (Keks Recipe) its characteristic tang and texture, but in a pinch, full-fat buttermilk can work. Just know that the crumb may be slightly less tender and the flavor a bit more mild.

What size loaf pan works best?

A standard 8.5 x 4.5 inch loaf pan is perfect for this recipe. If you use a larger pan, the loaf may be a bit shorter and baking time might decrease slightly—just keep an eye on it and check for doneness with a toothpick.

Can I use fresh fruit instead of dried?

Stick to dried cranberries and apricots for the best texture and to prevent excess moisture from making your loaf soggy. If you want more fruitiness, add a few extra chopped dried pieces rather than swapping in fresh.

How do I keep the loaf from sticking?

Make sure to butter and flour the loaf pan carefully, especially the corners. If you want extra insurance, line the bottom of your pan with a rectangle of parchment paper before pouring in the batter.

Is this loaf suitable for gifting?

Absolutely! The Cranberry Apricot Loaf (Keks Recipe) is sturdy yet moist, travels beautifully, and looks festive with a simple ribbon or in a pretty paper loaf pan. It makes a thoughtful homemade gift any time of year.

Final Thoughts

If you’re looking for a recipe that’s delightfully easy and guaranteed to impress, try baking this Cranberry Apricot Loaf (Keks Recipe). It’s like sharing a bit of bright, oven-baked happiness, and everyone who tries a slice will be begging you for the recipe!