Apricot Almond Loaf

7 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    3 h
Cindy Carnes
Recipe by  Cindy Carnes

“A beautiful bread with a pretty pale color and a fruity, nutty flavor.”

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Adjust Servings

Original recipe yields 1 - 2 pound loaf



  1. Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
  2. If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.

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Reviews (7)

Rate This Recipe


i really liked this bread , although the recipie did not call for it , i did add 1/2 cup of water because after about three minutes of mixing the flour was just sticking to the mushed apricots .



Good recipe. I used the entire can of apricots and juice in this recipe. The juice gave it enough liquid for it to knead properly. The yeast loved all the sugar and made the bread rise to the top of the bread machine lid. I would also roast the nuts to give it a nuttier flavor.



The best bread I have ever eaten

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Amount Per Serving (15 total)

  • Calories
  • 205 cal
  • 10%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 34.1 g
  • 11%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 171 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Apricot Almond Rugalach


next recipe:

Cherry Almond Bread