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Apricot Bread Recipe
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Apricot Bread Recipe

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4.5 8 8
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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 slice: 184 calories, 5g fat (1g saturated fat), 17mg cholesterol, 242mg sodium, 32g carbohydrate (17g sugars, 1g fiber), 4g 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


Reviews for Apricot Bread

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
gemnexus 233932
Reviewed Oct. 3, 2015

"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."

MY REVIEW
manga 221732
Reviewed Mar. 1, 2015

"The bread was moist, not dry. It's not exceptional to me. One has to really like apricots to enjoy this."

MY REVIEW
Miss_Madeleine 14090
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
Aleida 14733
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
Queenweina 25765
Reviewed Dec. 6, 2011

"Loie-Make sure you drain the apricots before adding."

MY REVIEW
StaceyAR 38771
Reviewed Oct. 29, 2011

"This bread is so moist!"

MY REVIEW
acf7 13204
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."

MY REVIEW
LoieJ 34228
Reviewed Dec. 1, 2009

"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."

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