Double Apricot Bread Recipe

Name: Double Apricot Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can apricot halves, drained; 1 3/4 cups all-purpose flour; 3/4 cup whole wheat flour; 1 1/4 cups sugar; 3 1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon pumpkin pie spice; 2 large beaten eggs; 1/2 cup milk; 3 tablespoons vegetable oil; 1 cup snipped dried apricot

Servings: persons

1
In the blender or food processor bowl blend or process canned apricot halves until smooth; set aside.
2
In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, salt and pumpkin pie spice.
3
In another bowl combine eggs, the apricot puree, milk and oil.
4
Add to flour mixture, stirring just until combined.
5
Stir in dried apricots.
6
Pour into two greased and floured 8 x 4 inch or 7 1/2 x 3 loaf pans.
7
Bake in a 350u00b0F oven 45 to 50 minutes or until a toothpick inserted near center comes out clean.
8
Cool in pans 10 minutes.
9
Remove from pans. Cool completely.
10
Slice and serve with margarine or butter, if desired.
11
Make ahead tips: Wrap loaves in foil; refrigerate overnight.
12
Or, wrap in foil; place in airtight freezer container or plastic freezer bags; seal, label, and freeze up to 1 month.
13
Thaw overnight before serving.

703

kcal

Calories

Fat

123

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 (16 ounce) can apricot halves, drained, 1 3/4 cups all-purpose flour, 3/4 cup whole wheat flour, 1 1/4 cups sugar, and more.

Yes, Double Apricot Bread falls under the Baking & Desserts 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!

Double Apricot Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions