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.
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.