- 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
- 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.
Reviews for Apricot Bread
"My husband says it's one of the best cakes he ever has eaten. A couple of adjustments: First, I made it in a small cake pan (8x8 would do) because a loaf pan wouldn't cook through as well in my toaster oven. I didn't mess at all with the basic cake ingredients. Because I'm allergic, I eliminated the nuts and added mini chocolate chips (minis float in the batter don't sink). Most dried fruit would work, I think (I also made it with dried cherries). I suspect the fruit is what keeps the cake moist. The bread/cake even gets better with sitting around for a day or so."
"The bread was moist, not dry. It's not exceptional to me. One has to really like apricots to enjoy this."
"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."
"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."
"Loie-Make sure you drain the apricots before adding."