Apricot Nut Bread Recipe
Apricot Nut Bread Recipe photo by Taste of Home
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Apricot Nut Bread Recipe

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My family likes bread, apricots and nuts, so I put the three together to create this recipe. It’s fairly easy to make, and everyone loves it. It never lasts long in our house. –Robert Logan of Clayton, California
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES: 12 servings


  • 1 cup boiling water
  • 1-1/4 cups chopped dried apricots
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 3/4 cup apricot nectar
  • 2 tablespoons butter, melted
  • 1/4 cup chopped pecans
  • 1 tablespoon grated orange peel
  • GLAZE:
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1-1/2 teaspoons fat-free milk
  • 2 tablespoons finely chopped pecans

Nutritional Facts

1 slice: 233 calories, 6g fat (2g saturated fat), 25mg cholesterol, 320mg sodium, 42g carbohydrate (23g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.


  1. In a small bowl, pour boiling water over apricots; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, apricot nectar and butter; stir into dry ingredients just until moistened. Drain apricots; fold into batter with pecans and orange peel.
  2. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  3. For glaze, combine the brown sugar, butter and milk in a small saucepan. Cook and stir over medium heat until butter is melted and mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with pecans. Yield: 1 loaf (12 slices).
Originally published as Apricot Nut Bread in Light & Tasty December/January 2007, p35

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