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Rosemary Apricot Loaves Recipe

You'll love the herby fragrance that rosemary gives to these deliciously different apricot loaves as they're baking, assures Audrey Thibodeau of Mesa, Arizona.

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Rosemary Apricot Loaves Recipe

Prep: 25 min. + cooling Bake: 35 min. + cooling

Yield: 32 Servings

25 35 60

Ingredients

1-1/2 cups apricot nectar
1-1/2 cups chopped pitted dates
1/2 cup chopped dried apricots
1 tablespoon grated orange peel
1-1/4 teaspoons dried rosemary, crushed
1/2 cup butter, softened
1 cup sugar
1 egg
1/3 cup evaporated milk
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda

Directions

In a saucepan, combine apricot nectar, dates and apricots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from heat. Stir in orange peel and rosemary; cook for 10-15 minutes. In a bowl, cream butter and sugar. Add egg and milk. Combine flour and baking soda; add to creamed mixture alternately with date mixture, beating just until combined. Pour into two greased and floured 8-in. x 4-in. loaf pans. Bake at 375° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 122 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 95 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Rosemary Apricot Loaves in Country Woman January/February 1999, p41

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Rosemary Apricot Loaves

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(1-1) of 1 reviews

Reviewed on May. 11, 2009 by janae smith

I made these loaves for my own Mother's Day brunch. They turned out dense and moist. One of my guests called it "phenomenal." I served it with Crustless Chicken Quiche and Peaches'n'Cream coolers. All Taste of Home Recipes.