Spicy Apricot Loaf

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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1 h 10 m servings 141 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 chan...

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.

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 lik...

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 ...

I don't find this loaf sweet enough and I'm not one to favour really sweet food. When I make this next time, I'll use 1/2 c Br Sugar. makes a nice looking loaf, which took a bit longer to cook...

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