Apricot Banana Nut Bread
A moist and flavorful apricot banana nut bread with sweet dried apricots and crunchy walnuts, perfect for breakfast, snacks, or tea time treats.
Ingredients
Instructions
- Sift all dry ingredients together, then add chopped apricots and nuts.
- Combine remaining ingredients: milk, mashed bananas, egg, and melted butter.
- Add the wet ingredients to the dry ingredients and stir just until well blended.
- Turn the batter into a greased (or wax paper lined) loaf pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes.
- Remove from pan and cool on a wire rack.
Tips & Substitutions
For a moist bread, ensure your bananas are very ripe. If you don’t have walnuts, pecans work as a great substitute. For a touch of sweetness, consider adding a handful of chocolate chips. If preferred, you can reduce the sugar slightly, especially if using sweet dried apricots. Remember not to over-mix the batter to keep the bread tender.
Serving Suggestions
Serve slices of Apricot Banana Nut Bread warm or at room temperature. It pairs beautifully with butter or cream cheese for breakfast or a snack. Consider garnishing with fresh fruit or a drizzle of honey. This bread also makes an excellent addition to a brunch spread alongside dishes like Mam-Ma'S Blackberry Jam Cake or Diane'S Banana Cake With Sour Cream Filling.
Storage & Reheating
Allow the bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, slice the bread and freeze it in an airtight container for up to three months. Thaw slices individually in the microwave or let them sit at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Banana Nut Bread contains roughly 540 calories, with 9g protein, 80g carbohydrates, and 22g fat. It is an excellent source of calcium (27% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1416mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of dried?
While fresh apricots can be used, they have a higher water content and may alter the texture of the bread. If you prefer to use fresh apricots, consider reducing the milk slightly to balance the moisture.
Is it possible to make this bread vegan?
Yes, you can easily make this bread vegan by substituting the egg with a flaxseed meal or applesauce. Use a plant-based milk and replace the butter with coconut oil or a vegan margarine for a delicious vegan version.
How do I know when the bread is done baking?
The best way to test for doneness is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs attached, the bread is done. If wet batter clings to the toothpick, it needs more time in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).