Reviewed: Jul. 20, 2009

I was looking for several fresh apricot recipes to use up my bumper crop from my tree. I made this using fresh apricots (used two cups sliced and heated the apricots in a saucepan on the stovetop to release the juices and make it so that I could actually puree the apricots). The flavor is interesting. It tastes very strongly of apricots by using fresh. It's not my favorite, so I'll keep looking for a way to use the fresh apricots.

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PUMPKIN314

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: May 20, 2009

I made this using peaches instead of apricots. Also made muffins instead of a loaf. But I thought it came out rather well. i would definitely do it again. ( I did also add a tsp of vanilla and a tsp of cinnamon plus blend) Also a side note, it also works well with other fruits. I made a 2nd batch with a can of pears and added in some dried blueberries. Very good too. :)

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AMYSKITCHEN324

Cooking Level: Expert

Home Town: Chittenango, New York, USA

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Reviewed: Feb. 11, 2009

I tried this recipe because I had some canned apricots I wasn't sure what to do with. I would absolutely make this again. The whole family loved it. I did make 2 changes; I sustituted margarine for the shortening and I substituted pecans for the walnuts. It was moist and the flavor was great!

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4girls4me

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Cypress, Texas, USA

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Reviewed: Mar. 3, 2008

I was curious about this recipe; never made a bread from apricots before. It was a success! I'm vegan so I had to make a few changes but it came out very moist with the perfect amount of sweetness. My only comment, which is minor, is that it doesn't possess an overwhelming apricot flavor. Once again though, it was a great recipe.

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that_one_girl

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Reviewed: Jul. 13, 2006

I don't know if it made a difference or not, but I used fresh apricots. It tasted more like squash bread instead of apricot. We did not like this bread and probably will not make again.

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Jodi

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Reviewed: Jan. 11, 2003

Good, but not very apricot-y. I used several fresh skinned apricots, pureed one cup, and then finely diced one more apricot to add some texture. The flavor was still barely there, but a good tasting bread anyway.

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ROSEGRABOWSKI

Cooking Level: Expert

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Reviewed: Aug. 9, 2002

Delicate flavor, not as strongly "apricot" tasting as I had hoped, but still very good. I doubled the recipe, and it didn't take it long to completely disappear.

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