Apricot Bread("A Favorite From The '76 Cookbook.")
A moist apricot bread featuring dried apricots and walnuts, offering a delightful blend of sweetness and crunch—perfect for breakfast, snack, or teatime gatherings.
Ingredients
Instructions
- Cut apricots into coarse pieces and pour 1 cup boiling water over them.
- Set aside to cool, stirring once or twice.
- Mix flour, baking powder, baking soda, and salt.
- Beat eggs until well combined.
- Add sugar to the eggs, beating well again.
- Stir the apricot and water mixture and then fold into the flour mixture until blended.
- Break walnuts into pieces and add to the batter.
- Grease a loaf pan and line it with waxed paper.
- Pour batter into the prepared pan and bake at 375°F (190°C) for 1 hour.
Tips & Substitutions
For a twist, consider adding a teaspoon of cinnamon or nutmeg to the flour mixture for extra flavor. If you don't have walnuts, pecans or almonds can be great substitutes. Make sure to chop the apricots finely to ensure they distribute evenly in the batter. If you prefer a sweeter bread, increase the sugar to 1 1/4 cups.
Serving Suggestions
Serve slices of apricot bread warm or at room temperature with a pat of butter or a drizzle of honey. This bread pairs beautifully with a cup of tea or coffee. For a delightful brunch, consider serving it alongside a fruit salad or a light yogurt, complementing the flavors of the bread.
Storage & Reheating
Store any leftover apricot bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm in a toaster or oven until just heated through, preserving its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Bread("A Favorite From The '76 Cookbook.") contains roughly 437 calories, with 9g protein, 58g carbohydrates, and 21g fat. It is a good source of protein (18% of the Daily Value), iron (18% of the Daily Value), and dietary fiber (15% of the Daily Value). Note that it is relatively high in sodium, at 1289mg per serving (56% 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?
Fresh apricots can be used, but they will change the texture and moisture content of the bread. If using fresh, chop them finely and reduce the boiling water to avoid making the batter too runny. Adjust baking time if necessary, as fresh fruit may require less baking time.
How can I make this recipe gluten-free?
To make apricot bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to include a binding agent like xanthan gum if your blend doesn't already contain it. The texture may vary slightly, so keep an eye on the baking time.
Can I add other fruits or nuts to the recipe?
Absolutely! You can mix in other dried fruits like raisins or cranberries, or add a variety of nuts such as pecans or hazelnuts. Just remember to adjust the quantities to maintain the right balance of flavors and textures in your apricot bread.
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).