Apricot Bread

Jenn 1

"A delicious cake-like quick bread made with dried apricots is a delicious addition to breakfast or dessert! Milk and lemon juice is used instead of buttermilk to help cut some of the fat without compromising on taste."
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2 h 15 m 16 servings yields Two loaves
Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees.
  2. Grease and flour two loaf pans. In a small bowl combine milk and lemon juice, set aside for 10 minutes.
  3. Toss chopped dried apricots in 2 tablespoons all purpose flour and set aside.
  4. Cream butter, sugar, and eggs in an electric mixer. Add milk mixture.
  5. Combine 3 cups flour, pudding mix, baking powder, and salt in a bowl. Slowly add to wet mixture a little at a time until thoroughly combined.
  6. Sprinkle floured dried apricots into mixture and fold in by hand.
  7. Spread the mix evenly into the two prepared loaf pans. Bake at 350 for 45 minutes to 1 hour or until golden brown on top and a toothpick inserted in the middle comes out clean.
  8. Cool loaves for at least 1 hour before removing from pans.
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