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Apricot Nut Bread

 Apricot Nut Bread
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
12 ServingsPrep: 25 min. Bake: 55 min. + cooling

Ingredients

  • 1 cup boiling water
  • 1-1/4 cups chopped dried apricots
  • 2 cups King Arthur Unbleached 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

Directions

  • 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.
  • Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake

2 of 2

Apricot Nut Bread (continued)

Directions (continued)

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