Apricot Snack Loaf Recipe

Name: Apricot Snack Loaf
Yield: 4 servings
Cuisine: American
Ingredients: 1 c. dried apricots; 2 c. sifted flour; 2 tsp. baking powder; 1 tsp. salt; 1/4 tsp. baking soda; 1/4 c. shortening; 1 c. sugar; 1 egg; 1/4 c. water; 1/2 c. orange juice; 1/2 c. chopped walnuts

Servings: persons

1 c. dried apricots
2 c. sifted flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 c. shortening
1 c. sugar
1 egg
1/4 c. water
1/2 c. orange juice
1/2 c. chopped walnuts

1
Soak dried apricots in warm water for 15 minutes.
2
Drain; cut into pieces.
3
Sift flour and measure.
4
Sift together the flour, baking powder, salt and soda.
5
Cream shortening and sugar well. Blend in egg; beat well.
6
Add water and orange juice; mix well. Blend in dry ingredients; mix thoroughly.
7
Fold in walnuts and cut up apricots.
8
Pour into well-greased and floured 9 x 5 x 3-inch pan.
9
Push batter up into corners of pan, leaving the center slightly hollowed.
10
For well rounded loaf, allow to stand 20 minutes before baking.
11
Bake in moderate oven at 375u00b0 for 60 to 65 minutes, or until done.
12
Cool on rack for 10 minutes; remove from pan.
13
Cool thoroughly before slicing.
14
Wrap in aluminum foil and keeps well in refrigerator.

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.

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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, 2 c. sifted flour, 2 tsp. baking powder, 1 tsp. salt, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Snack Loaf

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