Apricot Nut Bread Recipe

Name: Apricot Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. dried apricots, chopped; 1 c. water; 1 egg; 3/4 c. sugar; 2 Tbsp. melted butter; 3/4 c. orange juice; 2 c. flour; 3 tsp. baking powder; 1/4 tsp. soda; 1/2 tsp. salt; 1 c. walnuts, chopped

Servings: persons

1
Soak apricots in 1 cup water for 30 minutes; drain well.
2
Mix egg, sugar and melted butter.
3
Combine dry ingredients to sugar mixture alternately with orange juice.
4
Fold in apricots and nuts. Pour into greased and floured bread pan.
5
Bake in a 350u00b0 oven for 1 hour.

1114

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 c. dried apricots, chopped, 1 c. water, 1 egg, 3/4 c. sugar, and more.

Yes, Apricot Nut 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.

That's it — enjoy your meal!

Apricot Nut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions