Rosemary Apricot Loaves Recipe

5 1 1
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Rosemary Apricot Loaves Recipe

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5 1 1
Publisher Photo
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 35 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 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 or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1/3 cup evaporated milk
  • 2-1/4 cups 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 mixing 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.
Originally published as Rosemary Apricot Loaves in Country Woman January/February 1999, p41

Nutritional Facts

1 slice: 122 calories, 3g fat (2g saturated fat), 15mg cholesterol, 95mg sodium, 22g carbohydrate (14g sugars, 1g fiber), 2g protein.

  • 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 or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1/3 cup evaporated milk
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  1. 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 mixing 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.
Originally published as Rosemary Apricot Loaves in Country Woman January/February 1999, p41

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janae smith User ID: 1972218 67983
Reviewed May. 11, 2009

"I made these loaves for my own Mother's Day brunch. They turned out dense and moist. One of my guests called it "phenomenal." I served it with Crustless chicken Quiche and Peaches'n'Cream coolers. All Taste of Home Recipes."

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