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Rosemary Apricot Loaves

 Rosemary Apricot Loaves
You'll love the herby fragrance that rosemary gives to these deliciously different apricot loaves as they're baking, assures Audrey Thibodeau of Mesa, Arizona.
32 ServingsPrep: 25 min. + cooling Bake: 35 min. + cooling

Ingredients

  • 1-1/2 cups apricot nectar
  • 1-1/2 cups chopped pitted dates
  • 1/2 cup chopped dried apricots
  • 1 tablespoon grated orange peel
  • 1-1/4 teaspoons dried rosemary, crushed
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/3 cup evaporated milk
  • 2-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons baking soda

Directions

  • In a saucepan, combine apricot nectar, dates and apricots. Bring to a
  • boil. Reduce heat; cover and simmer for 5 minutes. Remove from heat.
  • Stir in orange peel and rosemary; cook for 10-15 minutes. In a bowl,
  • cream butter and sugar. Add egg and milk. Combine flour and baking
  • soda; add to creamed mixture alternately with date mixture, beating
  • just until combined. Pour into two greased and floured 8-in. x 4-in.
  • loaf pans. Bake at 375° for 35-45 minutes or until a toothpick
  • inserted near the center comes out clean. Cool for 10 minutes;
  • remove from pans to wire racks. Yield: 2 loaves.
Nutritional Facts: 1 serving (1 slice) equals 122 calories,

2 of 2

Rosemary Apricot Loaves (continued)

Nutritional Facts: 3 g fat (2 g saturated fat), 15 mg cholesterol, 95 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.