Apricot Bread(One Loaf)
Sweet and fruity apricot bread with a tender crumb, enhanced by chopped nuts and a hint of orange, perfect for breakfast or teatime enjoyment.
Ingredients
Instructions
- Soak apricots in warm water to cover.
- Drain and cut up apricots.
- Mix sugar and butter together thoroughly.
- Stir in water and orange juice.
- Sift together the flour, baking powder, soda, and salt.
- Blend in the nuts and apricots.
- Line the bottom of a greased loaf pan with paper.
- Grease the paper and pour in the batter.
- Let stand for 20 minutes.
- Bake in a 350°F oven for 55 to 60 minutes or until a wooden pick inserted into the center comes out clean.
- Remove from the pan.
- Take off the paper immediately.
- Let cool on a rack.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you prefer a nuttier texture, try adding walnuts instead of the chopped nuts specified. Soaking apricots longer can enhance their softness. Ensure you sift the flour to prevent clumps, which can affect the bread's texture. For a fun twist, add a teaspoon of cinnamon for warmth.
Serving Suggestions
This apricot bread pairs beautifully with a dollop of cream cheese or mascarpone for a delightful breakfast or snack. Consider serving it alongside a fresh fruit salad or a cup of tea for a cozy afternoon treat. It also makes a lovely addition to a brunch spread, complementing other offerings like Rum Raisin Cake or Mother'S Carrot Cake.
Storage & Reheating
Once the apricot bread has completely cooled, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. Store it at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, slice and warm individual pieces in a toaster or in an oven set to low heat until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Bread(One Loaf) contains roughly 310 calories, with 8g protein, 66g carbohydrates, and 2g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1149mg per serving (50% 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 require a different preparation. You would need to chop them and possibly reduce the liquid in the recipe due to their higher moisture content. For best results, stick with dried apricots for this bread, as they provide a concentrated flavor and sweetness.
What can I substitute for nuts if I have allergies?
If you have nut allergies, you can simply omit the nuts altogether or replace them with seeds such as pumpkin or sunflower seeds for a similar crunch. Alternatively, you could add chocolate chips for a different flavor profile while maintaining the texture.
How can I make this recipe vegan?
To make this apricot bread vegan, substitute the butter with a plant-based alternative like coconut oil or vegan butter. For the moisture, you can use unsweetened applesauce or a flaxseed meal mixed with water as an egg replacer. The bread will still turn out delicious while being completely plant-based.
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).