Apricot Nut Bread

Teresa Ambra

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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Prep Time 20

Cook Time 1 5

Total Time 1 25

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 352 kcal

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.

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

Keyword apricot, bread, breakfast, brunch, walnuts

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