Apricot Nut Bread Recipe - Allrecipes.com
Apricot Nut Bread Recipe

Apricot Nut Bread

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

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2003

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
May 20, 2010

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 through. Will likely stick with banana or date nut bread instead of making this again.

 

12 Ratings

Jun 02, 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.

 
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!

 
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.

 
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. :)

 
Mar 03, 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.

 
Sep 26, 2011

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 of heaping cups instead of the can... experimented with a few different spices - ginger, cloves, cinnamon, poppy seeds -- not exactly all in the same batch. Thanks for a DELIGHTFULLY well received treat!

 

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Nutrition

  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 203 mg
  • 8%

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

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