Apricot Nut Bread

Apricot Nut Bread

11
JJOHN32 18

"If you like apricots--you'll love this one."
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Ingredients

servings 222 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 203 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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Directions

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  1. Drain apricots, and save syrup. Puree apricots in a food processor, adding syrup if necessary to make 1 cup.
  2. Whisk together the flour, baking powder, soda, and salt.
  3. In a large bowl, cream together shortening and sugar. Add eggs one at a time, and beat fill fluffy. Add flour mixture alternately with apricot puree to the creamed mixture. Stir in nuts. Spread batter into a greased and floured 9 x 5 loaf pan.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan, and cool on a rack.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

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.

Most helpful critical review

The texture of this bread was very nice, not too heavy and moist. I thought it was overall lacking flavour..needs some cinnamon perhaps and vanilla. The apricot flavour didn't really come thro...

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.

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 t...

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 ...

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 stovet...

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 an...

Delicious! I served this at a ladies social with RAVE reviews! So many people wanted the recipe! I used fresh apricots as I have a tree, and had them all mashed, so I just measured a couple o...

The texture of this bread was very nice, not too heavy and moist. I thought it was overall lacking flavour..needs some cinnamon perhaps and vanilla. The apricot flavour didn't really come thro...

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 sweetn...

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.