Apricot Nut Bread
Apricot Nut Bread is one of the most spectacular sweet breads you’ll ever taste! 🙂 I love this fabulous apricot bread. It’s filled with lots of delicious apricots and walnuts, but you can also use pecans. The first time this bread was served to me it was served with cream cheese on top, but butter would work just as well. It’s a very tasty and satisfying sweet bread that you can make for breakfast, brunch, snacks, or as a dessert bread.
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I got this wonderful recipe back in 1997 when Shirley Lotts brought a tray of cookies and sweet breads into our office during the Christmas holidays. Everything she made that day was delicious including this amazing bread. I begged her for so many recipes that day and Shirley was so obliging as to give me four! This was one of them. I would have loved to have had Shirley’s recipe box. Wow, could she cook!
If you are looking for a great sweet bread, especially one with apricots and nuts, this is a great recipe to try. It’s easy and delicious and so tasty. If you love apricots you will love this excellent nut bread. In this recipe the apricots are reconstituted in water before draining and adding to the ingredients. They puff up nice and plump that way.
When I first posted this recipe in January 2013 I was still using an iPhone for a camera. While iPhones are certainly easy for non-photographers to take pictures with, they don’t have the clearest, highest quality pictures. 🙂 As a result, I’ve been remaking all my first year blog recipes and this one came up for remake in January 2016. I made it and promptly stored it in my freezer to give to friends in a couple of weeks when I take them a meal.
Apricot Nut Bread is delicious served with Philadelphia Cream Cheese Caramel Indulgence, plain cream cheese or butter.
Here are a few slices after I cut them off the loaf.
There are lots of apricots and walnuts or pecans in every bite. Your family and your company will love this great tasting sweet bread.
Here’s what I did.
I used these ingredients.
Dice up dried apricots. Measure out a cup. I used a full 6-oz. bag. Place the chopped dried apricots in a bowl or cup of water to soak for 20 minutes to rehydrate them.
Place sugar in a mixing bowl. Add butter, an egg and orange juice. This works better if the butter is softened.
Add baking powder, baking soda, and salt and whisk to combine. My butter was not quite soft enough so there are small pieces not quite incorporated.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add chopped nuts. I used walnuts this time, but I’ve also used pecans. Drain apricots. Add to other ingredients.
Stir with a wooden spoon until combined.
Grease and flour 3 small miniature baking pans or one large loaf pan. Spread dough into baking pan(s).
Bake at 350 for 60-65 minutes in a large baking pan and about 45-50 minutes in miniature baking pans, or until a knife inserted to the bottom of the pan comes out clean.
After bread cools about a half hour, remove from pans and cool completely on wire rack.
Slice bread down and serve.
If you like apricots you will enjoy this tasty sweet bread.
Apricot Nut Bread is great for breakfasts or brunches. Everyone loves this bread. It’s really tasty with cream cheese or butter spread over the top.
Here’s the recipe.
APRICOT NUT BREAD
(Recipe given to me by Shirley Lotts, when I worked at First Presbyterian Church, Duncanville, TX)
Apricot Nut Bread
Apricot Nut Bread is sensational. This fantastic sweet bread includes apricots and walnuts. It's particularly delicious served with cream cheese on top. Excellent for holiday parties and fall baking.
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Equipment
- 1 9x5" loaf pan
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 nut chopper if your nuts are not already chopped
Ingredients
- 1 cup dried apricots, cut into small pieces 6-oz. pkg.
- 1 1/4 cup granulated sugar
- 2 tbsp. unsalted butter softened
- 1 large egg
- 1/2 cup orange juice
- 1 cup chopped nuts I used walnuts
- 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
Instructions
- Soak apricots in water for 20 minutes.
- Drain off water.
- Whisk sugar, butter, egg and orange juice.
- Add baking powder, baking soda and salt and whisk to combine.
- Add flour, nuts and the drained, reconstituted apricots and stir with a wooden spoon to combine.
- Pour into a 9x5” greased and floured loaf pan.
- Bake at 350° for 65 minutes or until a knife or bamboo skewer inserted in center comes out clean.
- Spread with cream cheese to serve.
Notes
NOTE: You can also use three small miniature bread pans and bake about 60 minutes at 350. Test for doneness by inserting a knife or bamboo skewer to the bottom of the pan. When the knife comes out clean the bread is baked.
NOTE: The original recipe used Crisco shortening. I’ve changed that to butter.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 352kcalCarbohydrates: 60gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 25mgSodium: 373mgPotassium: 269mgFiber: 3gSugar: 33gVitamin A: 597IUVitamin C: 6mgCalcium: 86mgIron: 2mg
Tried this recipe?Let us know how it was!
[b]Apricot Nut Bread[/b]
Recipe Type: Breads, Rolls and Muffins
Cuisine: American
Author:
Prep time: 20 mins
Cook time: 65 mins
Total time: 1 hour 25 mins
Serves: 10
Delicious sweet bread with apricots and nuts. This bread is great served with cream cheese on top.
Ingredients
- 1 cup dried apricots, cut into small pieces (6-oz. pkg.)
- 1 ¼ cup sugar
- 2 tbsp. Land O’ Lakes unsalted butter, softened
- 1 egg
- ½ cup orange juice
- 1 cup chopped nuts (I used walnuts)
- 2 ½ cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 tsp. baking powder
- ½ tsp. soda
- 1 tsp. salt
Instructions
- Soak apricots in water for 20 minutes.
- Drain off water.
- Whisk sugar, butter, egg and orange juice.
- Add baking powder, baking soda and salt and whisk to combine.
- Add flour, nuts and [u]drained[/u], reconstituted apricots and stir with a wooden spoon to combine.
- Pour into a 9×5” greased and floured loaf pan.
- Bake at 350° for 65 minutes or until a knife inserted in center comes out clean.
- Spread with cream cheese to serve.
Notes
You can also use three small bread pans and bake about 60 minutes at 350. Test for doneness by inserting a knife to the bottom of the pan. When the knife comes out clean the bread is baked.[br][br]The original recipe used Crisco shortening. I’ve changed that to butter.
It’s time to take a bite out of this fabulous bread.
Caramel cream cheese is a great choice for a topping for Apricot Nut Bread. This is a great bread to serve with hot tea.
This recipe is great for holiday baking, too. Take Apricot Nut Bread along to your next potluck. You won’t have any left.
You may also enjoy these delicious recipes!
Healthy Blueberry Banana Nut Bread
Apricot Pie Crust Cinnamon Rolls
Apricot Nut Bread
Apricot Nut Bread is sensational. This fantastic sweet bread includes apricots and walnuts. It's particularly delicious served with cream cheese on top. Excellent for holiday parties and fall baking.
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Equipment
- 1 9×5" loaf pan
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 nut chopper if your nuts are not already chopped
Ingredients
- 1 cup dried apricots, cut into small pieces 6-oz. pkg.
- 1 1/4 cup granulated sugar
- 2 tbsp. unsalted butter softened
- 1 large egg
- 1/2 cup orange juice
- 1 cup chopped nuts I used walnuts
- 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
Instructions
- Soak apricots in water for 20 minutes.
- Drain off water.
- Whisk sugar, butter, egg and orange juice.
- Add baking powder, baking soda and salt and whisk to combine.
- Add flour, nuts and the drained, reconstituted apricots and stir with a wooden spoon to combine.
- Pour into a 9×5” greased and floured loaf pan.
- Bake at 350° for 65 minutes or until a knife or bamboo skewer inserted in center comes out clean.
- Spread with cream cheese to serve.
Notes
NOTE: You can also use three small miniature bread pans and bake about 60 minutes at 350. Test for doneness by inserting a knife or bamboo skewer to the bottom of the pan. When the knife comes out clean the bread is baked.
NOTE: The original recipe used Crisco shortening. I’ve changed that to butter.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 352kcalCarbohydrates: 60gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 25mgSodium: 373mgPotassium: 269mgFiber: 3gSugar: 33gVitamin A: 597IUVitamin C: 6mgCalcium: 86mgIron: 2mg
Tried this recipe?Let us know how it was!