Spicy Apricot Loaf Recipe - Allrecipes.com
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Spicy Apricot Loaf

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"This is a great tea time bread. It's wholesome, spicy, lightly sweet and delicious."

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf pan Change Servings
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Directions

  1. Place apricots and pineapple juice in a small saucepan. Warm over medium heat until bubbling. Remove from heat and set aside to cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  3. In a large bowl, mix together whole wheat flour, all-purpose flour, baking powder, baking soda, brown sugar, ginger, coriander and cinnamon.
  4. In a separate bowl, beat together egg, vegetable oil and buttermilk; combine with cooled apricot mixture. Gradually stir buttermilk/apricot mixture into flour mixture until blended. Pour batter into prepared 9x5 inch loaf pan.
  5. Bake in preheated oven for 50 minutes or until a toothpick inserted into center of the loaf comes out clean. Let cool 5 minutes then loosen sides of loaf with a blunt knife. Remove from pan and allow to cool completely on a wire rack before slicing.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 50 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Jun 09, 2003

I did a bit of substituting; OJ for the pineapple juice and dried pineapple, mango and papaya for the apricots - I think you could probably substitute any juice and any dried fruit. I also changed the flours a bit, adding more white and less whole wheat, since I know my family prefers that. It turned out very well, except that I will add a 1/2 tsp. of salt next time I make it. A bit of butter makes up for the lack of salt, and it freezes well. The coriander sounded a bit odd to me at first, but it goes well with the ginger and cinnamon.

 
Oct 09, 2005

This is a delightful bread. It's not very sweet as you might expect of a fruit bread, but has a nice balanced, enjoyable flavor. We make it over and over.

 
Dec 07, 2007

I just baked my first fruit loaf using this recipe. However, I used fresh squeezed orange juice instead of pineapple juice and reversed the quantities of white flour and wholewheat. I really liked the result, though it tastes a bit 'eggy'. Also, I didnt have any baking soda, so I added another 1 1/2 tsp of baking powder (I am a novice. I dont know if that's ok, but I did it, anyways!)

 
Dec 16, 2011

Fantastic bread, not too terribly sweet and makes a nice breakfast bread/snack bread. I think I may add more apricots next time or puree them by personal preference but nonetheless, this recipe was very satisfying. :)

 

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Nutrition

  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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