Apricot Loaf
A moist and flavorful apricot loaf with chunks of dried apricots and crunchy walnuts, perfect for teatime or as a sweet snack. Its tender crumb and fruity notes make it a delightful treat for dessert lovers and those seeking a comforting homemade bread.
Ingredients
Instructions
- Soak dried apricots in warm water for 15 minutes.
- Drain water and cut apricots into pieces.
- Set aside.
- Cream together shortening and sugar.
- Add well-beaten egg; blend well.
- Sift flour, baking powder, baking soda, and salt.
- Add sifted dry ingredients alternately with water and orange juice to the creamed mixture, mixing after each addition.
- Fold in chopped apricots and walnuts.
- Pour batter into a greased 9 x 5 x 3-inch loaf pan.
- Push batter into corners of the pan, leaving the center slightly hollow.
- Let stand for 20 minutes before baking.
- Bake at 375°F for 60 to 65 minutes.
Tips & Substitutions
For a moister loaf, consider adding a tablespoon of honey or maple syrup to the batter. You can substitute the walnuts with pecans or omit them entirely for a nut-free version. If you prefer a sweeter loaf, increase the sugar to 1 1/4 cups. To enhance the flavor, try adding a teaspoon of vanilla extract or cinnamon.
Serving Suggestions
Serve slices of apricot loaf warm or at room temperature, accompanied by a dollop of whipped cream or a spread of cream cheese for added richness. This delightful loaf pairs beautifully with a cup of tea or coffee. For a complete breakfast, enjoy it alongside Carrot And Zucchini Muffins for a satisfying start to your day.
Storage & Reheating
Store leftover apricot loaf 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, place slices in the microwave for 10-15 seconds or warm in an oven at 350°F for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Loaf contains roughly 402 calories, with 7g protein, 65g carbohydrates, and 14g fat. It is a good source of calcium (18% of the Daily Value), protein (15% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 1794mg per serving (78% 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 apricots?
Fresh apricots contain more moisture than dried ones, which may alter the texture of the loaf. If using fresh apricots, chop them finely and reduce the amount of water or orange juice in the recipe to prevent the batter from becoming too wet.
What can I use instead of shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil. This will add a different flavor profile to the loaf while still providing the necessary fat for moisture and texture.
How can I tell when the apricot loaf is done baking?
To check if the apricot loaf is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. The loaf should also be golden brown on top and spring back slightly when gently pressed.
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).