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Apricot Nut Bread

Apricot Nut Bread

JJOHN32

JJOHN32

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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

DEB MCMEEN
12

DEB MCMEEN

6/2/2003

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.

ROSEGRABOWSKI
11

ROSEGRABOWSKI

6/2/2003

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.

4girls4me
8

4girls4me

2/11/2009

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!

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