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Apricot Bread Recipe
Apricot Bread Recipe photo by Taste of Home

Apricot Bread Recipe

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This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.
TOTAL TIME: Prep: 10 min. + soaking Bake: 55 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. + soaking Bake: 55 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 cup snipped dried apricots
  • 2 cups warm water
  • 1 cup sugar
  • 2 tablespoons butter, softened
  • 1 egg
  • 3/4 cup orange juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup chopped nuts

Nutritional Facts

1 serving (1 slice) equals 184 calories, 5 g fat (1 g saturated fat), 17 mg cholesterol, 242 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack. Yield: 1 loaf.
Originally published as Apricot Bread in Country April/May 1993, p49

Nutritional Facts

1 serving (1 slice) equals 184 calories, 5 g fat (1 g saturated fat), 17 mg cholesterol, 242 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Apricot Bread

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 7, 2013

This turned out awesome, I used coconut milk mixed with a bit of water because I didn't have any orange juice and it was fab.

MY REVIEW
Reviewed Feb. 8, 2012

This was very yummy. I also added the orange pulp left after squeezing the oranges for juice, but I didn't really get a sense of orange flavour in the bread. I will definitely make again and again.

MY REVIEW
Reviewed Dec. 6, 2011

Loie-Make sure you drain the apricots before adding.

MY REVIEW
Reviewed Oct. 29, 2011

This bread is so moist!

MY REVIEW
Reviewed Feb. 9, 2010

This bread was so fantastic. I made it for my grandfather and he loved it so much he asked for the recipe so he could have it more often.

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