Apricot Nut Bread Recipe

Name: Apricot Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup boiling water; 1-1/4 cups chopped dried apricots; 2 cups all-purpose flour; 2/3 cup sugar; 1-1/2 teaspoons baking powder; 1 teaspoon salt; 1/4 teaspoon baking soda; 1 large egg; 3/4 cup apricot nectar; 2 tablespoons butter, melted; 1/4 cup chopped pecans; 1 tablespoon grated orange zest; 2 tablespoons brown sugar; 1 tablespoon butter; 1-1/2 teaspoons fat-free milk; 2 tablespoons finely chopped pecans

Servings: persons

1 cup boiling water
1-1/4 cups chopped dried apricots
2 cups all-purpose flour
2/3 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg
3/4 cup apricot nectar
2 tablespoons butter, melted
1/4 cup chopped pecans
1 tablespoon grated orange zest
2 tablespoons brown sugar
1 tablespoon butter
1-1/2 teaspoons fat-free milk
2 tablespoons finely chopped pecans

1
In a small bowl, pour boiling water over apricots; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, apricot nectar and butter; stir into dry ingredients just until moistened. Drain apricots; fold into batter with pecans and orange zest.
2
Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350u00b0 for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3
For glaze, combine the brown sugar, butter and milk in a small saucepan. Cook and stir over medium heat until butter is melted and mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with pecans.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup boiling water, 1-1/4 cups chopped dried apricots, 2 cups all-purpose flour, 2/3 cup 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.

Apricot Nut Bread

How did you like this recipe?

Frequently Asked Questions