Apricot Bread Recipe

Name: Apricot Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can apricot nectar; 1 1/2 c. chopped dates; 1/3 c. dried apricots, chopped; 1 Tbsp. grated orange rind; 2 3/4 c. flour; 2 tsp. baking soda; 1 tsp. salt; 1 Tbsp. shortening; 1 c. sugar; 1 egg, slightly beaten; 1/3 c. cream; 1/2 c. chopped nutmeats

Servings: persons

1 can apricot nectar
1 1/2 c. chopped dates
1/3 c. dried apricots, chopped
1 Tbsp. grated orange rind
2 3/4 c. flour
2 tsp. baking soda
1 tsp. salt
1 Tbsp. shortening
1 c. sugar
1 egg, slightly beaten
1/3 c. cream
1/2 c. chopped nutmeats

1
Mix nectar, dates and apricots in saucepan; simmer for 5 minutes.
2
Add orange rind.
3
Set aside.
4
Sift flour, baking soda and salt together; blend in shortening and sugar.
5
Add this to the hot mixture.
6
Add egg, cream and nutmeats.
7
Mix well.
8
Pour into 2 bread pans that are well greased, until 2/3rds full.
9
Bake at 350u00b0 for 50 to 60 minutes.
10
Slide out of tins immediately after baking and cool.

939

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can apricot nectar, 1 1/2 c. chopped dates, 1/3 c. dried apricots, chopped, 1 Tbsp. grated orange rind, and more.

Yes, Apricot Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Bread

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