- 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."
"This bread is so moist!"
"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."
"I tried this recipe and it turned out awful. In fact it went into the garbage. I followed the instructions but the batter was much too thin. It seems there was too much liquid for the amount of flour."