Cranberry-Apricot Quick Bread

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Orange + apricottop 7% of all pairs
   Smell alikestrong
   Cooked together703 recipes

   Shared aroma: ethyl isobutyrate (fruity, ethereal).

2. Sugar + flourtop 15% of all pairs
   Smell alikemoderate
   Cooked together92,116 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

3. Egg + flourtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Sugar + apricottop 18% of all pairs
   Smell alikelow
   Cooked together3,630 recipes

   Shared aroma: 2-nonenal (fatty, green).

5. Flour + apricottop 19% of all pairs
   Smell alikemoderate
   Cooked together1,068 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour

Forms the structure that holds the loaf together as it bakes.

Eggs

Bind the batter and add structure and richness to the crumb.

Baking powder

Releases gas during baking so the loaf rises and becomes light.

Margarine

Adds fat that tenderises the crumb and carries flavour.

Sugar

Sweetens the loaf and helps it brown while baking.

Dried apricots

Add chewy texture and concentrated fruit sweetness throughout the loaf.

Swap the orange

How well each one fits the dish's main ingredients (sugar, egg, flour, apricot):

1. Vanillafits better
2. Raisinfits better
3. Figfits better
4. Orangethe original

Fit is the average pairing score against sugar, egg, flour, apricot. Candidates are from the same food group and used in at least 100 recipes.